Double Layer Pumpkin Pie

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 6

This recipe comes from the Kraft people. It sounded so good I just had to share.

Ingredients:

4 ounces cream cheese, softened

1 tablespoon milk or 1 tablespoon half-and-half or 1 tablespoon skim milk

1 tablespoon sugar

1 1/2 cups thawed whipped topping (such as cool whip)

1 (9 inch) graham cracker crust

1 cup cold milk or 1 cup half-and-half or 1 cup skim milk

1 (16 ounce) can pumpkin puree

2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix or 2 (3 1/2 ounce) packages vegetarian instant vanilla pudding mix

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Directions:

1. Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
2. Gently stir in whipped topping.
3. Spread on bottom of crust.
4. Pour 1 cup cold milk into large bowl.
5. Add pumpkin, pudding mixes and spices.
6. Beat with wire whisk 2 minutes.
7. The mixture will be thick.
8. Spread over cream cheese layer.
9. Refrigerate 4 hours or until set.
10. Garnish with additional whipped topping and chocolate-dipped pecan halves.
11. Store in the refrigerator until just before serving.

By RecipeOfHealth.com