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Double Layer Pumpkin Pie
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No Cooking, Delicious Pie

T. Curtis


  • 4 oz (112 grm). Philadelphia Cream Cheese, softened
  • 1 cup (225 ml) plus 1 Tbsp (15 ml). milk, divided
  • 1 Tbsp (15 ml). sugar
  • 1 8 oz (224 grm). tub Cool Whip Whipped Topping, thawed, divided
  • 1 6 oz (168 grm). graham cracker pie crust
  • 1 15 oz (420 grm). can pumpkin
  • 2 pkgs. (4 serving size each) Jello Vanilla Flavor Instant Pudding & Pie Filling
  • 1 tsp (5 ml). ground cinnamon
  • 1/2 tsp (2 ml). ground ginger
  • 1/4 tsp (1 ml). ground cloves
  • Mix cream cheese, 1 Tbsp (15 ml). milk, and the sugar in a large bowl until well blended.
  • Gently stir in half of the whipped topping.
  • Spread onto bottom of graham cracker pie crust.
  • Pour 1 cup (225 ml) milk into clean large bowl.
  • Add pumpkin, dry pudding mixes, and spices.
  • Beat with wire whisk 2 minutes or until well blended (Mixture will be thick).
  • Spread over cream cheese layer in pie crust.
  • Refrigerate for four hours or until set.
  • To serve:
  • Dollop with remaining whipped topping.
  • Store in refrigerator.

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