Double Layer Pumpkin Pie
4 oz cream cheese
1 tbsp milk or half &
half
1 tbsp sugar
1 1/2 cup thawed Cool Whip
1 (6oz) graham cracker pie
crust
1 cup milk or half & half
2 (4oz serving size) pkg vanilla
instant pudding and pie filling
1 cup (16oz) pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix
cream cheese, 1 tablespoon milk, and sugar in large bowl with wire whisk
until smooth.
Gently stir in whipped topping.
Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding
mix. Beat with wire whisk until well blended, 1 to 2 minutes (mixture
will be thick). Stir in pumpkin and spices with wire whisk;
mix well. Spread over cream cheese layer. Refrigerate at least
3 hours. Garnish with additional whipped topping.
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