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Double Layer Pumpkin Pie

Source of Recipe


Kraft News Letter






List of Ingredients



• 4 oz cream cheese, softened
  
• 1 Cup plus 1 Tbls. milk
  
• 1 Tbs. sugar
  
• 1 (8oz) Cool Whip thawed
  
• 1 graham cracker or shortbread crust
  
• 1 (15oz) can solid pak pumpkin
  
• 2 pkg. (4oz each) vanilla instant pudding
  
• 1 tsp. cinnamon
  
• 1/2 tsp ginger
  
• 1/4 tsp. cloves
  






Instructions



1. Mix Cream Cheese, 1 Tbls. milk and sugar in a large bowl until well blended.
   
   
2. Add 1 1/2 cups of cool whip and blend through.
   
   
3. Spread into crust.
   
   
4. Pour 1 Cup milk into a large bowl. Add pumpkin, pudding, and spices.
   
   
5. Beat at least two minutes until well blended.(Mixture will be thick)
   
   
6. Spread over the cream cheese layer.
   
   
7. REFRIGERATE 4 hrs. or overnight.
   
   
8. Garnish with remaining Cool Whip.
   
   
9. Store leftover pie in fridg.