double layer pumpkin pie

Name: Double layer pumpkin pie
Prep time: 15 min
Yield: 8
Ingredients: 4 ounce(s) cream cheese ,softened; 1 tablespoon(s) milk or half and half; 1 tablespoon(s) sugar; 1 1/2 cup(s) thawed cool whip topping; 1 - graham cracker pie crust; 1 cup(s) milk or half and half; 2 package(s) 4oz serving size jell-o vanilla instant pudding and pie filling; 1 can(s) 16oz pumpkin; 1 teaspoon(s) ground cinnamon

(1 RATING)

31 Pinches

Mia Lewis

Macedonia, OH

Updated on Dec 18, 2011

This pie is yummy and real easy to make. Has become a family favorite.

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prep time 15 Min

cook time

method ---

yield 8 serving(s)

Ingredients

4 ounces cream cheese ,softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups thawed cool whip topping
1 - graham cracker pie crust
1 cup milk or half and half
2 packages 4oz serving size jell-o vanilla instant pudding and pie filling
1 can 16oz pumpkin
1 teaspoon ground cinnamon

How To Make double layer pumpkin pie

Step 1

Mix cream cheese, milk, sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping.Spread on bottom of crust.

Step 2

Pour 1 cup milk into bowl. Add pudding beat with wire whisk until well blended, 1 to 2 minutes ( mixture will be thick) stir in can of pumpkin into pudding add cinnamon mix well with wire whisk. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping
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