Double Layer Pumpkin Pie
- 4 oz (1/2 of 8 oz.) cream cheese
- 1 T. milk
- 1 T. sugar
- 1 8 oz. Cool Whip
- 1 Honey Maid graham pie crust
- 1 c. milk
- 1 can 15 oz. pumpkin
- 2 pkg. instant vanilla pudding
- 1 tsp. ground cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. cloves
Mix cream cheese, 1 T. milk and sugar in lg. bowl with wire whisk until well blended. Gently stir in 1/2 Cool Whip. Spread onto bottom of crust.
Pour 1 c. milk into lg. bowl. Add pumpkin, dry pudding mixes, and spices. Beat with wire whisk 2 min. or until well blended. Mixture will be thick. Spread over cream cheese layer.
Refrigerate 4 hrs. until set. Top with remaining Cool Whip just before serving. Store leftover pie in refrigerator.