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Double Layer Pumpkin Pie




Source of Recipe


Kraft Foods


Recipe Introduction


This is a traditional favorite with a couple of twists. Prepare it in just minutes, then let the refrigerator do the work instead of the oven.



List of Ingredients




4-oz. block cream cheese, softened
1 cup, plus 1 Tbs. cold milk, divided
1 Tbs. sugar
one 8-oz. tub frozen whipped topping, divided (Cool Whip brand was used in this recipe.)
1 prepared 6- or 9-inch graham-cracker crumb crust
one 16-oz. can prepared pumpkin
two 4-oz. pkgs. vanilla-flavored pudding and pie filling (Jell-O brand was used in this recipe.)
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves




Recipe



Beat cream cheese, one tablespoon milk and sugar in large bowl with a wire whisk until smooth. Gently stir in 1-1/2 cups of the whipped topping. Spread onto bottom of crust. Pour one cup cold milk into a large bowl.

Add pumpkin, pudding mix and spices and beat with a wire whisk until well mixed. Spread over cream-cheese layer in crust. Refrigerate for four hours until it has set. Garnish with remaining whipped topping.

Yield: 8 servings
Preparation time: 15 minutes
Chilling time: 4 hours