Double Layer Pumpkin Pie

By á-6416

Ingredients

• 4 ounces cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon sugar
• 1 1/2 cups frozen non-dairy whipped topping, thawed
• 1 Keebler® Ready Crust® Graham Pie Crust
• 3/4 cup cold milk
• 2 packages (4-serving size) vanilla flavor instant pudding & pie filling
• 2 teaspoons pumpkin pie spice*
• 1 can (15 oz.) pumpkin

Preparation

Step 1

1. In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.

2. In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.

3. Refrigerate at least 4 hours or until set.

4. Garnish as desired. Store in refrigerator.

*NOTE: May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.