Doubled Layer Pumpkin Pie

Double

4 ounces Philadelphia Cream Cheese – softened 8 oz

1 Tablespoon Milk 2

1 Tablespoon Sugar 2

1 ½ Cups Thawed Cool Whip (measured out) 3 Cups

1 Graham Cracker Crust 2                                                                                                                                                                                            

1 Cup Cold Milk

2 boxes (4 serving size) Jell-O Vanilla Instant Flavor instant pudding and pie filling

1 can (16 oz) pumpkin

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ tsp. Ground cloves

·        Beat cream cheese, milk, and sugar in large bowl with wire whisk.

·        Whisk until smooth.

·        Gently, stir in whipped topping.

·        Spread on bottom of crust

·        Pour milk into bowl, add pudding mix. Beat with wire whisk 1 – 2 minutes. (mixture will be thick)

·        Stir in pumpkin and spices with wire whisk, mix well

·        Spread over cream cheese layer

·        Refrigerate 4 hours or until set

Double the first four ingredients. You usually have enough of the pumpkin mixture for 2 pies, but not enough of the cream cheese mixture. By doubling it, you have enough!