DOUBLE LAYER PUMPKIN PIE
Ingredients•4 oz Cream Cheese (I used Neufchatel), softened
•1 Tablespoon Milk
•1 Tablespoon Sugar
•1 8oz Tub Cool Whip
•1 Graham Cracker or Vanilla Wafer Crust
•1 Cup Milk
•1 15oz Can Pumpkin
•2 Pkg 4oz serving size French Vanilla Pudding
•1 Teaspoon Ground Cinnamon
•1/2 Teaspoon Ground Ginger
•1/4 Teaspoon Ground Cloves
Instructions1. Mix the cream cheese (remember you want it softened so it will be smooth) with the milk and sugar in a large bowl. Beat until smooth. Gently fold in half of the cool whip. Spread onto the bottom of the pie crust and set aside.
2.Pour 1 cup of milk, pumpkin, dry pudding mixes, and spices into a large bowl. Beat the mixture until smooth and thick. Spread on top of the first mixture. Place in the fridge for 4 hours, or until set.
3.Top with remaining cool whip and serve!