Double Layer Pumpkin Piedesserts, pies 4 oz cream cheese; softened 1 tablespoon milk 1 tablespoon sugar 1 1/2 cup cool whip lite 1 graham cracker pie crust, 9 1 cup milk 2 pkg vanilla pudding and pie fill 16 can pumpkin 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves; ground Recipe by: Cool Whip Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended. Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired. |
