double layer pumpkin pie
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4/5
(1 Votes)
Ingredients
- 4 oz(half of a 8oz pkg) cream cheese, softened
- 1 cup plus 1 tbsp milk, divided
- 1 tbsp sugar
- 1 tub (8oz) cool whip whipped topping, thawed, divided
- 1 honey maid graham pie crust(6oz)
- 1 can(150z) pumpkin
- 2 pkgs(4 servings size each) vanilla instant pudding and pie filling
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Details
Preparation
Step 1
mix cream cheese, 1 tbsp milk and sugar in large bowl with wire whisk until well blended. gently stir in half of the whipped topping. spread into crust.
pour 1 cup milk into large bowl. add pumpkin, pudding mixes and spices. beat with wire whisk 2 minutes or until well blended.(mixture will be thick) spread over cream cheese layer.
refrigerate 4 hour or overnight. garnish with remaining topping. store leftover pie in refrigerator.
makes 10 servings
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