My
Collection of Keeper Recipes
Double Layer Pumpkin Pie
Categories:
cakes/desserts
4 oz cream cheese; softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cup cool whip; thawed
1 each pie crust; graham cracker
1 cup milk; cold
1 can pumpkin; 16oz
2 pkg pudding mix; vanilla (4ser)
1 teaspoon cinnamon; ground
1/2 teaspoon ginger; ground
1/4 teaspoon cloves; ground
MIX cream cheese, 1T milk and sugar in large bowl with wire whisk until smooth. Gently stir in coolwhip and spread on bottom of crust. POUR 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices.
Beat until well mixed (thick). Spread over cream cheese layer. REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
(HINT: soften cream cheese in microwave on high 15-20 seconds)
Adapted: Kraft Foods, Inc.
Contributor: W David Griggs (Eutawville, SC)
Yield: 8 servings