Sensational Double Layer Pumpkin Pie
Ingredients
4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1½ cups (108g) thawed Cool Whip
1 6oz Keebler Ready-Crust graham cracker pie crust
1 cup milk or half and half
2 packages (4-serving size) Jell-O vanilla flavor instant pudding and pie filling
1 can pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
Directions
  1. Mix cream cheese, 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 mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.)
  3. 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.