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.
Originally Submitted
8/4/2010
0 Out of 5 from
0 reviews
You can add this Double layer Pumpkin Pie recipe to your own private DesktopCookbook.
