Double Layer Pumpkin Pie

By smmthill

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Impossible Pumpkin Pie Cupcakes

Pumpkin Pie Cake

Ingredients

4 oz Cream Cheese, softened
1 T milk or half and half
1 T sugar
1 1/2 c thawed Cool Whip Whipped Topping
1 Keebler Ready-Crust Graham Cracker Pie Crust (6 oz)
1 c cold milk or half and half
2 pkg. (4 serving sizes) Jello Vanilla Flavor Instant Pudding and Pie Filling
1 can (16 oz) pumpkin
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves

Details

Servings 8

Preparation

Step 1

Hint: Soften cream cheese in microwave on HIGH 15 to 20 secs.
Mix cream cheese, 1 T milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 c milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 mins. (Mixture will be thick.)
Stir in pumpkin and spices using wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.

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