Double Layer Pumpkin Pie
4 ounces cream cheese, softened
1 tablespoon sugar
1 cup + 1 tablespoon cold milk
1 tub (8 ounces) Cool Whip whipped topping, thawed
1 prepared graham cracker crumb crust (9 ounces)
1 can (16 ounces) pumpkin
2 packages (4 servings size) Jell-O vanilla flavor instant pudding & pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
In a large bowl, mix cream cheese, sugar and 1 tablespoon
milk with wire whisk until smooth. Gently stir in 1-1/2
cups whipped topping. Spread on bottom of crust.
In a second bowl, pour remaining milk, pumpkin, pudding
mixes and spices. Beat with wire whisk until well mixed.
(Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with remaining
whipped topping. Store leftover pie in refrigerator.
Yield: 8 servings
