Double Layer Pumpkin Pie Recipe

Double Layer Pumpkin Pie Recipe

4 oz Philly Cream Cheese [softened]
1 tbls Milk
1 tbls Sugar
1 1/2 cups CoolWhip [thawed]
1 Graham cracker pie crust [prepared]
1 cup Milk [cold]
1 cn (16oz) pumpkin
2 pk Vanilla flavored Jell-o Pudding & Pie filling
4 tsps Pumpkin pie spice

1) Mix the cream cheese, 1 tb milk, and the sugar in a large bowl with
a wire whisk `til smooth, then gently stir in the whipped topping and « of
the pumpkin pie spice. Spread on the bottom of the prepared pie crust...

2) Pour 1 c cold milk into a bowl and add the pumpkin, pudding mixes,
and the remainder of the spices beating with wire whisk `til well mixed (it
will be thick). Then spread over the cream cheese layer in the prepared pie
crust...

3) Refrigerate for at least 4 hrs. `til set then garnish with
additional whipped topping before serving...

Pie Recipes: Double Layer Pumpkin Pie