Submitted by Becky Luttrell
Double Layer Pumpkin Pie
Ingredients
- 4 oz. cream cheese softened
- 1 Tbsp. milk
- 1 Tbsp. sugar
- 1 1/2 cups Cool Whip thawed
- 1 6 oz. prepared graham cracker crumb crust
- 1 cup cold milk
- 1 can (16 oz.) pumpkin
- 2 pkgs. (4 serving size) Jello vanilla instant pudding
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
Instructions
- Mix cream cheese, 1 Tbsp. milk & sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread onto bottom of crust. Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. Mixture will be thick. Spread over cream cheese layer. Refrigerate for 4 hours or until set.