---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Double Layer Pumpkin Pie
 Categories: Desserts, Pumpkin, Pies, Refrigerate, Jello
      Yield: 8 Servings
 
      4 oz Cream cheese; softened
      1 tb Milk or half-and-half
      1 tb Sugar
  1 1/2 c  Cool Whip; thawed
      6 oz Prepared graham cracker
           - crumb crust
      1 c  Milk or half-and-half; cold
     16 oz Pumpkin (1 c)
      2    Boxes vanilla instant
           - pudding & pie filling
           - (4 servings ea)
      1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/4 ts Ground cloves
 
  Mix cream cheese, 1 tb milk, and sugar in large bowl with wire
  whisk until smooth. Gently stir in whipped topping. Spread onto
  bottom of crust. Pour 1 coup milk into large bowl. Add pumpkin,
  pudding mixes, and spices. Beat with wire whisk until well mixed.
  (Mixture will be thick). Spread over cream cheese layer.
  Refrigerate 4 hours or until set.

  Recipe FROM: Jello Celebrating 100 Years

  Posted by: Beth Lane
 
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