double layer pumpkin pie

By greeneyes718

Ingredients

• Prep: 15 min
• refrigeration: 4 hours
• 4 ounces philadelphia cream cheese,softened
• 1 tablespoon milk or half -and-half
• 1 tablespoon sugar
• 1 1/2 cups thawed cool whip whipped topping
• 1 keebler ready crust graham cracker pie crust(6 ounces)
• 1 cup cold milk or half-and-half
• 1 can (16 ounces) pumpkin
• 2 packages (4 serving size) jello vanilla flavored instant pudding and pie filling
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves

Details

Servings 8

Preparation

Step 1

-Mix cream cheese,1 tablespoon milk and sugar in large bowl with wire whisk until smooth
-Gently stir in whipped topping
-Spread on bottom of crust
-Pour 1 cup cold milk into bowl
-Add pumpkin,pudding mixes and spices
-Beat with wire whisk until well mixed(mixture will be thick)
-Spread over cream cheese layer
-Refrigerate 4 hours or until set
-Garnish with additional whipped topping,if desired

*helpful hint: soften cream cheese in microwave on high 15-20 seconds

Double Layer Pecan Pumpkin Pie:
-Stir 1/4 cup toasted chopped pecans into cream cheese mixture.
-Spread on bottom of crust