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    Double Layer Pumkin Pie


    Source of Recipe


    Magazine

    Recipe Introduction


    Prep time: 20 minutes plus refrigerating
    Yield: 10

    List of Ingredients




    4 oz. (1/2 of 8 oz. pkg) Philadelphia cream cheese, softened
    1 tablespoon milk
    1 tablespoon sugar
    1 tub (8 oz.) Cool Whip whipped topping, thawed, divided
    1 Honeymaid Graham Pie Crust (6 oz.)
    1 cup milk
    1 can (15 oz.) pumpkin
    2 pakg (4-serving size each) Jell-o Vanilla flavor instant pudding & pie filling
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves

    Recipe



    Mix cream chees, 1 tablespoon milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread into crust.

    Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk until well blended. (Mixture will be thick.) Spread over cream cheese layer.

    Refrigerate 4 hours or until set. Top with remaining whipped topping.

 

 

 

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