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Print this Recipe    Double Layer Pumpkin Cheese Pie

DOUBLE LAYER PUMPKIN PIE

4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 1/2 cups thawed Cool Whip Whipped Topping
1 ready-made graham cracker crust
1 cup cold milk or half-and-half
2 packages (4-serving size) vanilla flavor instant pudding and pie filling
1 can (16 ounces) pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Mix cream cheese, 1 tablespoon 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, 1 to 2 minutes. (Mixture will be thick.)

Stir in pumpkin and spices using wire whisk; mix well. Spear over
cream cheese layer. Refrigerate at least 3 hours. Garnish with
additional whipped topping and nuts if desired. Makes 8 servings.

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