double layer pumpkin pie

By momofsixplus1

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

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