Double Layer Pumpkin Pie
5oz pkg. cream cheese, softened
1 Tbsp milk
1 Tbsp sugar
1 1/2 c thawed whipped topping
1 prepared graham cracker crust
1 c cold milk
1 16 oz. can pure pumpkin, (not the pie filling)
2 pkgs. 4 serving-size instant vanilla pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix cream cheese, 1 Tbsp milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping, and spread into bottom of crust. (Use a large metal spoon to keep the crust from breaking apart)
Pour 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until mixed well. (Mixture will be thick/lumpy) Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in fridge.
Serves 8
Submitted by Chel
Cakes, Cookies, Pies & Desserts
RecipeBox Index
