Double Layer Pumpkin Pie
 

Double Layer Pumpkin Pie

Yield: 8 Servings
4 oz Philly Cream Cheese
[softened]
1 Tbsp Milk
1 Tbsp Sugar
1 1/2 cup Cool Whip [thawed]
1 Graham cracker pie crust
[prepared]
1 cup Milk [cold]
1 can (16 oz) pumpkin
2 package Vanilla flavored Jell-O
Pudding & Pie filling
4 tsp. Pumpkin pie spice

Mix the cream cheese, 1 Tbsp 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...
Pour 1 cup 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... Refrigerate for at least 4 hr.. 'til set then garnish with
additional whipped topping before serving..





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