Double layer pumpkin pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Cream Cheese, softened |
| 1 | tablespoon | Milk or half-and-half |
| 1 | tablespoon | Sugar |
| 1½ | cup | Thawed Cool Whip topping |
| 1 | Graham cracker crust (6 oz) | |
| 1 | cup | Cold milk or half-and-half |
| 2 | packs | 4 serv size Vanilla Jell-O |
| Instant pudding & pie | ||
| 1 | can | 16 oz pumpkin |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cloves |
Directions
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire wisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl. Add pudding mix. Beat with wire wisk until well blended, 1-2 minutes. (mixture will be thick) Stir in pumpkin and spices with wire wisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts, if desired.
Reprinted from Cool Whip. Typed by Stacey Gariety.
Submitted By STACEY GARIETY On 10-19-94