Double Layer Pumpkin Pie

By smmthill

Ingredients

• 4 oz Cream Cheese, softened
• 1 T milk or half and half
• 1 T sugar
• 1 1/2 c thawed Cool Whip Whipped Topping
• 1 Keebler Ready-Crust Graham Cracker Pie Crust (6 oz)
• 1 c cold milk or half and half
• 2 pkg. (4 serving sizes) Jello Vanilla Flavor Instant Pudding and Pie Filling
• 1 can (16 oz) pumpkin
• 1 t ground cinnamon
• 1/2 t ground ginger
• 1/4 t ground cloves

Details

Servings 8

Preparation

Step 1

Hint: Soften cream cheese in microwave on HIGH 15 to 20 secs.
Mix cream cheese, 1 T milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 c milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 mins. (Mixture will be thick.)
Stir in pumpkin and spices using wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.