Two Layer Pumpkin Pie
- 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
- 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
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.
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