Double Layer Pumpkin Pie
Ingredients
- 4 oz. soft cream cheese
- 1 Tbs. milk
- 1 Tbs. sugar
- 1 1/2 C. thawed Cool Whip
- 1 graham cracker crust
- 1 C. milk
- 2 sm. vanilla puddings
- 16 oz. pumpkin
- 1 Tbs. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. cloves
Directions
Mix cream cheese, milk, and sugar in large bowl. Stir until smooth. Stir in Cool Whip, spread on piecrust. Pour 1 C. milk into bowl. Add pudding and beat until well blended (will be thick). Stir in pumpkin and spice, mix well. Spread over cream cheese layer. Refrigerate for 3 hours minutes. Can be garnished with additional Cool Whip and nuts.







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