Double Layer Pumpkin Pie
1 pkg. (3 oz) Philadelphia Brand Cream Cheese
1 cup plus 1 Tbsp. cold half & half
1 Tbsp. sugar
1 1/2 cups thawed Cool Whip
1 Graham Cracker Pie Crust
2 pkgs. (4 serving size) Jello Vanilla Flavor Instant Pudding & Pie Filling
1 can (16 oz) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
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Mix cream cheese, 1 Tbsp. helf & half and sugar with wire whisk until smooth.
Gentle stir in whipped topping. Spread on bottom of crust.
Pour 1 cup half & half into mixing bowl.
Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Stir in pumpkin and spices; mix well.
Spread over cream cheese layer.
Refrigerate at least 2 hours.
Garnish with additional whipped topping and nuts as desired.
Makes 8 servings.
Enjoy!!
Prayer: Father thank you for this time that we have together. Thank you for all the many blessings that you have given us throughout this year.