Pumpkin Pie - Double Layer

By Taraespo

from Sue

Ingredients

• 4 oz. Philly Brand Cream Cheese,softened
• 1 tbsp. milk
• 1 tbsp. sugar
• 1 1/2 cups thawed cool whip
• 1 cup cold milk
• 1 Keebler Ready Crush Graham Cracker Pie Crust 6 oz.
• 2 Packages (4 oz.) Jell-O Vanilla Flavor Instant Pudding and Pie Filling
• 1 16 oz. Pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

Preparation

Step 1

Mix cream cheese, 1 tbsp. 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 mixes. Beat with wire whisk 1 minute. (Mixture will be thick) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with additional whipped topping. Store leftover pie in refrigerator