Sensational Double Layer Pumpkin Pie

  • 4 ounces cream cheese, softened
  • 1 tablespoon milk or half-and-half
  • 1 tablespoon sugar
  • 1 1/2 cups thawed Cool Whip
  • 1 Keebler Graham Cracker Pie Crust (6 ounce)
  • 1 cup cold milk or half-and-half
  • 2 packages (4 serving size) Jello vanilla flavor instant pudding/pie filling
  • 1 can (16 ounces) pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

    • MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

    POUR 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.)

    STIR in pumpkin and spices using wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.

    Makes 8 servings. Helpful Hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.