Double Layer No Bake Pumpkin Pie

Yield:
8 servings

Preparation Time:
15 min; Chill: at least 4 hours

Ingredients:

  1. 4 ounces cream cheese, softened
  2. 1 tablespoon granulated sugar
  3. 1 container (8 ounces) frozen whipped topping, thawed, divided
  4. 1 prepared graham cracker crumb pie crust (6 ounces) or homemade graham cracker pie crust
  5. 1 tablespoon plus 1 cup cold milk
  6. 1 can (15 ounces) solid pack pumpkin
  7. 2 boxes (3.4 ounces each) vanilla instant pudding and pie filling
  8. 1 teaspoon ground cinnamon
  9. 1/2 teaspoon ground ginger
  10. 1/4 teaspoon ground cloves
  12. caramel topping
  13. chopped nuts
  14. whipped topping
Directions:

In a large bowl, mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of crust.

Pour 1 cup milk into a second bowl. Stir in pumpkin, pudding mix and spices. Beat with wire whisk until well blended (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set.

Serve each slice drizzled with caramel topping, chopped nuts and a dollop of whipped topping.

Recipe adapted from Libby's


TDS 3