~Cookin' In The Kitchen Since 2003~

Monday, February 22, 2010

Double Layer Pumpkin Pie

4 oz. cream cheese, softened
1 t. milk
1 T. sugar
1 ½ c. Cool Whip
1 graham cracker crust
1 c. cold milk
1 - 16 oz. can pumpkin (2 c.)
2 small pkg. instant vanilla pudding
1 t. cinnamon
½ t. ginger
1/8 t. cloves

Mix cream cheese, 1T. milk and sugar in large bowl with wire whisk til smooth.
Gently stir in Cool Whip.
Spread on bottom of crust.
Pour 1 c. cold milk into bowl.
Add pumpkin, pudding mixes and spices.
Beat with wire whisk til well mixed.
Spread over cream cheese layer.
Refrigerate 4 hours or til set.
Garnish with remaining Cool Whip.

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