Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

4 oz. cream cheese, room temperature

1 Tbsp. milk

1 Tbsp. sugar

1 1/2 cups Cool Whip

1 deep dish 9-inch pie crust, baked

1 cup cold milk

1 can pumpkin puree

2 packages instant vanilla pudding mix

1 3/4 tsp. pumpkin pie spice

1. Mix the cream cheese, milk and sugar until smooth.

Gently stir in the Cool Whip.

Spread in the crust.

2. In bowl, pour 1 cup cold milk. 

Add pumpkin, pudding mixes and spice.

Spread over cream cheese layer.

3. Refrigerate 4 hours before serving.

Serves with extra Cool Whip.

Serves 6