Double Layer Pumpkin Pie
Double Layer Pumpkin Pie is an moderately easy dinner. Made with 4 oz. cream cheese, softened*, 1 tbsp. milk, 1 tbsp. sugar, 1 1/2 c. thawed cool whip and 1 (6 oz.) ready-crust graham cracker pie crust, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Beat cream cheese, 1 tablespoon of milk and sugar in a large bowl with wire whisk until smooth.
Gently stir in whipped topping.
Spread on bottom of crust.
Pour 1 cup of milk into bowl.
Add pudding mix.
Beat with wire whisk for 1 to 2 minutes (mixture will be thick).
Stir in pumpkin and spices with wire whisk.
Mix well. Spread over cream cheese layer.
Refrigerate 4 hours until set.
Store in refrigerator.
Makes 8 servings.
π· Perfect Pairings
Complete your meal with these
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