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    Double Layered Pumpkin Pie

    Source of Recipe


    List of Ingredients

    4 ounces cream cheese, softened
    1 tablespoon milk or half and half
    1 tablespoon sugar
    1 1/2 cups thawed cool whip
    1 store bought graham cracker pie crust
    1 cup cold milk or half and half
    1 can (16 ounces) pumpkin
    2 packages instant vanilla flavored pudding or 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 large bowl with 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 addtional whipped topping, if desired. Store left over pie in refrigerator. (Makes 8 servings)




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