Double Layer Pumpkin Pie
4 ozphiladelphia brand cream cheese (softened)
1 Tbspeach milk & sugar
8 ozthawed cool whip (whipped topping).
1prepared deep dish graham cracker crumb crust
1 ccold milk
1 can(s)(15oz) pumpkin-libby's 100% pure pumpkin
2 pkg(4-serving size)jello vanilla flavor instant pudding & pie filling
1 tspground cinnamon
1/2 tspground ginger
1/4 tspground cloves
How to Make Double Layer Pumpkin Pie
- MIX cream cheese,1Tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in 3/4 of the whipped topping (saving the additional for the top). Spread on bottom of crust.
- POUR 1 cup cold milk into large bowl. Add pumpkin,pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.)Spread over cream cheese layer.
- Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.