Double layer pumpkin pie

Sensational Double Layer Pumpkin Pie

Makes about 6



4 Ounces cream cheese, softened

1 tablespoon milk or half and half

1 tablespoon sugar

1 1/2 cups whipped cream topping

1 graham cracker crust

1 cup cold milk or half and half

2 small vanilla flavored instant pudding packages

1 can pumpkin pie filling -- (16 oz)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 Teaspoon ground cloves









Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes--mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.



Note: Source: A now-defunct personal recipe site called "Jimmy's Xmas Recipe List"