26 Oct 2006 09:36 AM

Double Layer Pumpkin Pie

This is a wonderful pie for the holidays.  this also i good thing to make for Halloween when you are carving that pumpkin.

You will need: 4 oz.  (1/2 of 8-oz pkg.) Cream Cheese, softened, 1 cup plus 1 tablespoon milk, divided, 1 tablepsoon sugar, 1 tub (8oz.) cool whip whipped topping, thawed divided, 1 Honey Maid graham pie crust (6oz.), 1 can (15oz.) pumpkin, 2 pkg.  (4 serving size each) Jell-o vanilla flavor instant pudding and pie filling, 1 teapoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon cloves

Mix cream cheese, 1 tablepoon milk and the sugar in large bowl until well blended.  Gently stir in half of the whipped topping.  Spread onto bottom of crust.  Pour 1 cup milk into large bowl.  Add pumpkin, dry pidding mixes and spices.  Beat with wire whisk 2 minute or until well blended.  (Mixture will be thick.) Spred over cream cheese layer.  Refgrigerate 4 hours or until set.  Dollop with remaining whipped topoping.  Store in refrigerator. 

*Makes 10 servings*

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