Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 4 oz. cream cheese, softened; 1 Tbsp. milk; 1 Tbsp. sugar; 1 1/2 c. thawed nondairy whipped topping; 1 ready-made graham cracker crumb pie crust (large); 1 c. cold milk; 2 (4 serving size) pkg. vanilla flavor instant pudding and pie filling; 16 oz. can pumpkin; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves

11 ingredients

7 steps

Ingredients

4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed nondairy whipped topping
1 ready-made graham cracker crumb pie crust (large)
1 c. cold milk
2 (4 serving size) pkg. vanilla flavor instant pudding and pie filling
16 oz. can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Directions

1

Mix cream cheese, 1 tablespoon milk and 1 tablespoon sugar in large bowl with wire whisk until smooth.
2

Gently stir in whipped topping.
3

Spread on bottom of crust.
4

Blend spices in pudding mix. Add milk and beat until well mixed, 1 to 2 minutes.
5

Stir in pumpkin and mix well.
6

Spread over cream cheese layer. Refrigerate at least 3 hours.
7

Garnish with additional whipped topping and nuts if desired.