Double Layer Pumpkin Pie

By Tdunl

Ingredients

• 1 Ready crust graham cracker pie crust
• 12 oz cream cheese, softened (may soften in microwave for 15-20 seconds)
• 1 Tbsp milk
• 1 Tbsp sugar
• 1 cup cold milk
• 1 pkg 4 serving size vanilla instant pudding
• 16 oz can pumpkin
• 2 tsp pumpkin pie spice (may substitute with 1 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves)
• 1 1/2 cups whipped topping, thawed

Preparation

Step 1

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.

2. Pour 1 cup milk into bowl. Add pudding mix. 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.

3. Refrigerate 4 hours or until set. garnish with additional whipped topping if desired. Refrigerate leftovers.