https://tryon.iga.com/Recipes/Detail/160/Double_Layer_No_Bake_Pumpkin_Pie
Yield: 8 servings
Preparation Time: 15 min; Chill: at least 4 hours
| 4 | ounces | cream cheese, softened | |
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| 1 | tablespoon | plus 1 cup cold milk | |
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| 1 | tablespoon | granulated sugar | |
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| 1 | container | (8 ounces) frozen whipped topping, thawed, divided | |
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| 1 | prepared graham cracker crumb pie crust (6 ounces) or homemade graham cracker pie crust | ||
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| 1 | can | (15 ounces) solid pack pumpkin | |
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| 2 | boxes | (3.4 ounces each) vanilla instant pudding and pie filling | |
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| 1 | teaspoon | ground cinnamon | |
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| 1/2 | teaspoon | ground ginger | |
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| 1/4 | teaspoon | ground cloves | |
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| caramel topping | |||
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| chopped nuts | |||
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| whipped topping | |||
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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
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/160/Double_Layer_No_Bake_Pumpkin_Pie
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