Double-Layer Pumpkin Pie
1 pkg(8 oz) cream cheese, softened
1 cplus 1 tablespoon milk, divided
1(8 oz) tub cool whip whipped topping, thawed, divided
1graham pie crust (6 oz)
1 can(s)(15 oz) pumpkin
2 pkg(3.4 oz each) vanilla flavor instant pudding
1 tspground cinnamon
1/2 tspground ginger
1/4 tspground cloves
How to Make Double-Layer Pumpkin Pie
- BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1/2 of whipped topping. Spread onto crust.
- WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (mixture will be thick). Spread over cream cheese layer.
- REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving.