Double Layer Pumpkin Pie
Ingredients:
4 oz. (1/2 of 8-oz pkg) Philadelphia Cream Cheese, softened
1 tbsp. milk
1 tbsp. sugar
1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided
1 Honey Maid Graham Pie Curst (6 oz)
1 cup milk
1 can (16 oz) pumpkin
2 pkg. (4 serving size each) Jello vanilla flavour Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Directions:
- Mix cream cheese, 1 tbsp. milk and sugar in large bowl with wire whisk until well blended.
- Gently stir in 1/2 of the whipped topping.
- Spread into crust.
- Pour 1 cup milk into large bowl.
- Add pumpkin, pudding mixes and spices.
- Beat with wire whisk 2 minutes or until well blended. (mixture will be thick)
- Spread over cream cheese layer.
- Refrigerate 4 hours or until set.
- Garnish with remaining whipped topping.
- Store leftover pie refrigerator.
Submitted by: lilbattleaxe
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