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Double layer Pumpkin Pie Recipe


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     Double layer Pumpkin Pie

Category   Desserts - Breads
Sub Category   None

4 oz philladelphia cream cheese, softened
1 tbsp, each milk and sugar
1 1/2 cups thawed cool whip whipped topping
1 prepared graham cracker crumb pie crust (6 oz)
1 cup cold milk
1 can (16 oz) pumpkin
2 pkgs (4 servings) jello instant vanilla pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese, 1 tbsp milk and sugar in large bowl with wire whisk until smooth. Gently stir in shipped topping. Spread on bottom of crust.
Pour 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick) Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator. Makes 8 servings.
Serving Suggestions
Helpful Hint- Soften ceam cheese in microwave on HIGH 15-20 seconds.

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