Sensational Double Layer Pumpkin Pie
This is a quick no-bake pie with a bottom layer of cheesecake and a top layer of pumpkin. Pretty and yum!
4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1-1/2 cups whipped cream topping
1 graham cracker crust
1 cup cold milk or half and half
2 small vanilla flavored instant pudding packages
1 can pumpkin pie filling -- (16 oz)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground cloves
Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes--mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.
Source: A now-defunct personal recipe site called "Jimmy's Xmas Recipe List"
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