Double Layer Pumpkin Pie
4 ounces Cream cheese, softened
1 Tablespoon milk or half and half
1 Tablespoon sugar
1 1/2 Cool Whip Lite®, thawed
1 cup Milk or half and half
1 graham cracker crumb pie crust
2 packages (4 serving size) Vanilla Flavor Instant Pudding and Pie Filling
1 can (16 oz) Pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1. Mix cream cheese, 1 Tb. milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
2. pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. ( Mixture will be thick. ) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.
3. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
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