Title: Double Layer Pumpkin Pie
Categories: Dessert Pie
Yield: 8 Servings

4	oz	Philly Cream Cheese
		[softened]
1	tb	Milk
1	tb	Sugar
1 1/2	c	CoolWhip [thawed]
1		Graham cracker pie crust
		[prepared]
1	c	Milk [cold]
1	cn	(16oz) pumpkin
2	pk	Vanilla flavored Jell-o
		Pudding & Pie filling
4	ts	Pumpkin pie spice

1) Mix the cream cheese, 1 tb milk, and the sugar in a large bowl with a wire whisk `til smooth, then gently stir in the whipped topping and « of the pumpkin pie spice. Spread on the bottom of the prepared pie crust...

2) Pour 1 c cold milk into a bowl and add the pumpkin, pudding mixes, and the remainder of the spices beating with wire whisk `til well mixed (it will be thick). Then spread over the cream cheese layer in the prepared pie crust...

3) Refrigerate for at least 4 hrs. `til set then garnish with additional whipped topping before serving...

Source: Snagged off of a coupon and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs at (315) 786-1120

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