Double Layer Pumpkin Pie

[Carole and Johnny]

If you are tired of the old boring pumpkin pie, you just HAVE to try this. This is the easiest NO BAKE pumpkin pie to make!

Double Layer Pumpkin Pie -
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1 (3-oz) pkg. cream cheese
1 C. Plus 1 T. milk
1 T. sugar
1 1/2 C. Cool Whip
1 graham cracker pie crust
2 (4 -serving size) pkgs. Jello instant vanilla pudding
1 (16 oz) can pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
Step One
Mix cream cheese, 1 Tablespoon milk and sugar with wire whisk until smooth. Stir in Cool Whip. Spread in pie crust.

Step Two
In mixing bowl, pour 1 Cup milk. Add pudding mix: blend well. Let it stand 3 minutes.

Stir in pumpkin and spices and mix well with fork. Spread over cream cheese layer. Refrigerate for 2 hours, THEN cover with additional Cool Whip. Serve.
NOTE:
If you double the FIRST set of ingredients you will have enough for two pies. The second step always has enough for another pie (without doubling)

[mbuckellew]

Hey Carole, I'm planning to enter this pie in the pumpkin pie contest my office is having during the holiday luncheon on Dec. 11. Only problem is you have to even make the crust from scratch. Bummer. Oh well, I'll let you know how it goes!

Cheers,
Michelle B.

[Carole and Johnny]

You are braver than I. I tried to make the crust from scratch (and it showed). Never again. I, too, entered this in a contest and it won!
Good Luck.
Hey I fixed the OJ problem on the Tonka drink. VBG

[mbuckellew]

This recipe won first place in our office pie-baking contest. (Someone else made it.) Personally, I thought it could use a little more sugar in the cream cheese layer.

Cheers,
Michelle B.