Double Layer Pumpkin Pie - cooking recipe

Ingredients
    4 oz. cream cheese, softened
    1 Tbsp. milk or half and half
    1 Tbsp. sugar
    1 1/2 c. whipped topping
    1 graham cracker pie crust
    1 c. milk or half and half
    2 pkg. vanilla instant pudding and pie filling
    1 (16 oz.) can pumpkin
    1 tsp. cinnamon
    1/2 tsp. ginger
    1/4 tsp. cloves
Preparation
    Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
    Gently stir in whipped topping. Spread over crust.
    Pour 1 cup milk into bowl.
    Add pudding mixes. Beat with wire whisk for 1 to 2 minutes, until well blended (mixture will be thick).
    Stir in pumpkin and spices with wire whisk; mix well.
    Spread over cream cheese layer.
    Refrigerate at least 3 hours.

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