From Paulette Vickery's Recipe Collection

JELLO: DOUBLE LAYER PUMPKIN PIE

pies

4 oz cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cup cool whip
1 each graham cracker crust, 9 inch
1 cup cold milk
1 can pumpkin, 16oz
2 pkg vanilla, inst, pudding
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

Mix cream cheese, milk, and sugar in a large bowl with a wire whisk until smooth. Gently stir in cool whip, and spread on bottom of crust. Pour 1 cup milk into a large bowl. Add pumpkin, pudding mixes, and spices. Beat with a wire whisk until well mixed. Mixture will be thick. Spread pumpkin mixture over cream cheese layer. Refrigerate 4 hours, or until set. Variation: To make double layer pecan pumpkin pie, stir 1/4 cup toasted chopped pecans into the cream cheese mixture, and spread on crust. Continue as directed above.

Yield: 8 servings





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