Double Layer Pumpkin Pie - cooking recipe

Ingredients
    4 oz. Philadelphia brand cream cheese, softened
    1 Tbsp. milk or half and half
    1 Tbsp.sugar
    1 1/2 c. thawed Cool Whip whipped topping
    1 (6 oz.) Keebler Ready-crust graham cracker pie crust
    1 c. cold milk or half and half
    2 pkg. (4 serving size) Jell-O vanilla flavor instant pudding and pie filing
    1 can (16 oz.) pumpkin
    1 tsp. ground cinnamon
    1/2 tsp. ground ginger
    1/4 tsp. ground cloves
Preparation
    Beat cream cheese, 1 tablespoons milk and sugar in large bowl with wire whisk until smooth.
    Gently stir in whipped topping. Spread on bottom of crust.
    Pour 1 cup milk into bowl.
    Add pudding mix.
    Beat with wire whisk 1 to 2 minutes (mixture will be thick).
    Stir in pumpkin and spices with wire whisk; mix well. spread over cream cheese layer.
    Refrigerate 4 hours or until set. Garnish as desired.
    Store leftover pie in refrigerator.

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