Double Layer Pumpkin Pie

  • on May 29, 2009
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Ingrients & Directions

4 oz Cream cheese; softened
1 tb Milk
1 tb Sugar
1 1/2 c Cool whip lite
1 Graham cracker pie crust, 9
1 c Milk
2 pk Vanilla pudding and pie fill
16 cn Pumpkin
1 ts Cinnamon
1/2 ts Ginger
1/4 ts Cloves; ground

Recipe by: Cool Whip Mix cream cheese, milk and sugar in large bowl
with wire whisk until smooth. Gently stir in whipped topping. Spread
on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat
with wire whisk until well blended. 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

8 Servings

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