Double Layer Pumpkin Pie
4 oz. Philadelphia Brand Cream Cheese, softened.
1 Tbsp. each; milk and sugar
1 1/2 cups frozen whipped cream topping (thawed)
1 prepared graham cracker crumb crust (6 oz)
1 cup cold milk
1 can (16 oz.) pumpkin
2 pkgs. (4-serving size) Jell-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire
whisk until smooth. Gently stir in whipped topping. Spread on bottom
of crust.
Pour 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and
spices. Beat with wire whisk until well mixed. (Mixture will be
thick) Spread over cream cheese layer
Refrigerate four hours or until set. Garnish with additional whipped
topping, if desired. Store leftover pie in refrigerator. |