Double Layer Pumpkin Pie

4 ouncescream cheese, softened
1 tablespoonmilk

1 tablespoonsugar

1 1/2 cups frozen non-dairy whipped topping, thawed

1Keebler® Ready Crust® Graham Pie Crust

3/4 cupcold milk

2 packages(4-serving size) vanilla flavor instant pudding & pie filling

2 teaspoonspumpkin pie spice*

1 can (15 oz.)pumpkin

 In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust. In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.  Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.

*NOTE: May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice

recipe source : Keebler

shared at
inspirational friday  Funky Junk Interiors