Double Layer Pumpkin Pie
4 oz. (1/2 of an 8 oz. pkg) Philadelphia Cream Cheese, softened
1 TBSP Milk
1 TBSP Sugar
1 Tub (8 oz) Cool Whip Whipped Topping, thawed and divided
1 Honey Maid Graham Pie Crust (6 oz)
1 Cup Milk
1 can (16 oz) Pumpkin
2 Pkg (4 serving size each) Jello Vanilla Flavor Instant Pudding and Pie Filling
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
Mix Cream Cheese, 1 TBSP milk and sugar in large bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread into the crust.
Pour 1 cup milk into large bowl. Add Pumpkin,pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended (Mixture will be thick) Spread over the cream cheese layer.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store any left over pie in the refrigerator.
Submitted By: Grannyg from TX on 2007-11-22