Double Layer No Bake Pumpkin Pie

Yield: 8 servings

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

Ingredients

4 ounces cream cheese, softened

1 tablespoon plus 1 cup cold milk

1 tablespoon granulated sugar

1 container (8 ounces) frozen whipped topping, thawed, divided

1 prepared graham cracker crumb pie crust (6 ounces) or homemade graham cracker pie crust

1 can (15 ounces) solid pack pumpkin

2 boxes (3.4 ounces each) vanilla instant pudding and pie filling

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

caramel topping

chopped nuts

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

Please note that some ingredients and brands may not be available in every store.

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