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

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