Sensational Double Layer Pumpkin Pie Recipe
4 oz. cream cheese, softened
1 tablespoon milk or half & half
1 tablespoon sugar
1 and a half cups Cool Whip topping
1 ten-inch pie crust
1 cup milk or half and half
2 packages (3.5 oz.) instant vanilla pudding
1 16-ounce can of pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 tsp. ground cloves
Mix first three ingredients in large bowl with fork until smooth. Gently stir in whipped topping with wire whisk. Spread on pie crust. Pour one cup milk (or half-n-half) into bowl; add pudding mix. Beat with whisk until well blended, one or two minutes (mixture will be thick). Stir in pumpkin and spices and mix well. Spread over cream cheese layer. Refrigerate at least three hours. Garnish with whipped topping and/or nuts. Makes eight servings.
I don't put the garnishments on (usually nuts AND whipped topping) until I serve it. I've been making this recipe for six years and it's always a huge hit--especially with my 89 year old grandpa. :)
Happy Thanksgiving, wonderful friends!