Double Layer Pumpkin Pie
4 ounces cream cheese, softened
1 T milk or half and half
1 T sugar
1 ½ cups thawed cool whip
1 Cup cold milk or half and half
1 Graham cracker crust pie
2 packages (4 serving size) vanilla instant pudding & pie filling
1 can (16 oz.) pumpkin
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
Mix cream cheese, 1 T milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping.
Spread on bottom of the graham cracker crust.
Pour 1 cup milk into a bowl. Add pudding mixes. Beat with a wire whisk for one minute. (Mixture will be thick)
Stir in pumpkin and spices until well mixed. Spread over cream cheese layer.
Refrigerate 4 hours or until set.
Makes 8 servings.
*hint* if you forget to soften the cream cheese, microwave it on high for 15 to 20 seconds.