double layer pumpkin pie
michelle 'FLAME' kelley
1/2 pkgof a 8oz. pkg of cream cheese
1 cplus 1 tbl milk
1 1/2 cwhipped topping
19in graham cracker crust chilled
2 pkginstant vanilla pudding
115oz can pumpkin puree
1/2 tspground ginger
1/2 tspground cloves
How to Make double layer pumpkin pie
- in a large bowl, whisk together softened cream cheese,1 table spoon of milk,sugar until smooth.
- gently fold in whipped topping. spread mixture over bottom of prepared chilled pie crust. let set in fridge for one hour.
- in separate bowl,combine remaining 1 cup of milk with vanilla pudding, pumpkin,cinnamon,ginger and ground cloves. mix well until thickened spread mixture over cream cheese layer in pie crust.
- refrigerate for 4hours,until set, store in refrigerator. CAN MAKE AHEAD AND FREEZE TO LET THAW 1 HOUR BEFORE SERVING