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NO-BAKE DOUBLE LAYER PUMPKIN PIE




Source of Recipe


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4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 1/2 cups thawed whipped topping (the kind that comes in a plastic tub)
1 commercially prepared graham cracker pie crust (6 oz.)
1 cup cold milk or half-and-half
1 can (16-oz.) pumpkin
2 packages (4-serving size) vanilla flavor instant pudding & pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Mix cream cheese, 1 tablespoon milk, and sugar in a large bowl with
a wire whisk until smooth. Gently stir in whipped topping. Spread
on bottom of crust. Pour 1 cup cold milk into bowl. Add 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 additional whipped topping, if
desired. Store leftover pie in refrigerator.

Makes 8 servings.

Double Layer Pecan Pumpkin Pie: Stir 1/4 cup toasted chopped pecans
into cream cheese mixture. Spread on bottom of crust. Continue
as above.