KEEBLER® READY CRUST® Double Layer Pumpkin Pie recipe

1 servings

4 ounces cream cheese, softened

1 tablespoon milk or half and half

1 tablespoon sugar

1 1/2 cups whipped topping, thawed

1 (6 ounce) KEEBLER® READY CRUST® Graham Pie Crust

1 cup cold milk or half-and-half

1 (16 ounce) can pumpkin

2 (3.4 ounce) packages vanilla instant pudding and pie filling mix

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.

Gently stir in whipped topping.

Spread on bottom of crust.

Pour 1 cup milk into bowl.

Add pudding mixes.

Beat with wire whisk 1 minute.

(Mixture will be thick.

) Stir in pumpkin and spices with wire whisk until well mixed.

Spread over cream cheese layer.

Refrigerate 4 hours or until set.

Garnish with additional whipped topping, if desired.

Refrigerate leftovers.