Double Layer Pumpkin Pie - cooking recipe

Ingredients
    4 oz. cream cheese, softened
    1 Tbsp. milk
    1 Tbsp. sugar
    1 1/2 c. thawed Cool Whip
    1 graham cracker pie crust
    2 pkg. vanilla instant pudding (small)
    1 can pumpkin pie mix
    1 tsp. cinnamon
    1/2 tsp. ginger
    1/4 tsp. cloves
Preparation
    Beat cream cheese, 1 tablespoon
    milk and sugar in a large bowl with wire whisk until smooth.
    Gently stir in whipped topping.
    Spread on pie crust.
    Pour 1 cup milk into bowl.
    Add pudding mix and beat with wire whisk 1 to 2 minutes. Stir in pumpkin pie mix and spices with wire whisk; mix well. Spread over cream cheese layer.
    Refrigerate 4 hours or until set. Garnish as desired.
    Store in refrigerator.
    Makes 8 servings.

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