Two Layer Pumpkin Pie

Ingredients:
  • 4 oz. cream cheese, softened
  • 1 c. plus 1 T. milk, divided
  • 1 T. sugar
  • 1 tub Cool Whip, thawed, divided
  • 1 pre-made graham cracker crust
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  • 1 can (15 oz.) pumpkin
  • 2 pkg. vanilla flavor instant pudding
  • 1 t. ground cinnamon
  • 1/2 t. ground ginger
  • 1/4 t. ground cloves

Directions:

Mix cream cheese, 1 T. milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread into crust.

Pour 1 c milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. Spread over cream cheese layer. (Mixture will be thick.)

Refrigerate 4 hr. or overnight. Garnish with remaining whipped topping. Store leftover pie in refrigerator.

By Robin

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