Double-Layer Pumpkin Pie Makes 8 Servings 4 oz. softened cream cheese 1 tbsp. milk or half&half 1 1/2 c. thawed cool whip 1 tbsp. sugar 1 Ready crust pie shell 1 cup milk or half&half 2 (4 oz packs) of Vanilla instant pudding and pie filling 1 (16 oz.) can pumpkin 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. ground cloves Mix cream cheese, tbsp. of milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped toppping. Spread on bottom of crust. Pour 1 c. milk into bowl, add pudding mix. Beat with wire whisk until well blended (1-2 mins.), mixture will be thick. Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired. |
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