Double Layer Pumkin Pie
Source of Recipe
Prep time: 20 minutes plus refrigerating
List of Ingredients
4 oz. (1/2 of 8 oz. pkg) Philadelphia cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 tub (8 oz.) Cool Whip whipped topping, thawed, divided
1 Honeymaid Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pakg (4-serving size each) Jell-o Vanilla flavor instant pudding & pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Mix cream chees, 1 tablespoon milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread into crust.
Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk until well blended. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until set. Top with remaining whipped topping.