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Double Layer Pumpkin Pie




Source of Recipe


Unknown


List of Ingredients




4oz cream cheese, softened
1-tablespoon milk
1-tablespoon sugar
8oz cool whip, thawed
6oz prepared graham cracker crust
1-cup cold milk
1 16oz can pumpkin
2 4-serving packages vanilla instant pudding
1-teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves


Recipe



Mix cream cheese, 1-tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1½ cups of the whipped topping. Spread onto bottom of crust.
Pour 1 cup cold milk into large 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 remaining whipped topping. Store leftover pie in refrigerator.