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    Double Layer Pumpkin Pie


    Source of Recipe


    Aunt Saunny

    3 oz. cream cheese, softened
    1 Tbsp. half & half
    1 Tbsp. sugar
    1-1/2 cup thawed Cool Whip
    1 cup cold half & half
    2 packages (4 serving size) Jell-O Vanilla Flavor Instant Pudding and Pie filling
    1 can (16 oz.) pumpkin
    1 tsp. cinnamon
    1/2 tsp. ground ginger
    1/4 tsp. ground cloves

    Crust
    1-3/4 cup crushed ginger snap cookies
    1/3 cup melted butter
    1 Tbsp. sugar

    Mix these together and press into a 9 or 10-inch pie plate.

    Mix cream cheese, 1 Tbsp. of half & half and sugar until smooth. Gently stir in whipped topping. Spread on bottom of crust.

    Pour 1 cup half & half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended. Let stand 5 minutes.

    Stir in pumpkin and spices. Spread over the cream cheese layer. Refrigerate overnight. Garnish with whipped topping and pecan halves. Serves 8.
 

 

 

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