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Double Layer Pumpkin Pie Recipe


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     Double Layer Pumpkin Pie

Category   Desserts - Breads
Sub Category   None
Servings   8 servings
Preptime   15 min

4 oz Philladelphila Cream Cheese, softened
1 tbsp milk or half-and-half
1 tbsp sugar
1 1/2 cups thawed Cool Whip Topping
1 Keebler Ready Crust, Graham Cracker
1 cup cold milk or half-and-half
1 can (16 oz) pumpkin
2 pkgs (4 serving size) JellO vanilla Flavor,
instant pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves

Mix- Cream cheese, 1 tbsp milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour- 1 cup cold mil into 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.
Double Layer Pecan Pumpkin Pie- Stir 1/4 cup toasted chopped pecans into cream cheese mixture. Spread on bottom of crust. Combine as above.

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