Preparation / Directions:
MIX cream cheese, milk or half and half, and sugar in large bowl with wire
whisk until smooth. Gently stir in whipped topping. Spread on bottom of
crust. POUR cold milk into 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. Garnish with
additional whipped topping, if desired. Store leftover pie in refrigerator.
*Helpful Hint* Soften cream cheese in microwave on High 15 to 20 seconds.
*Double Layer Pecan Pumpkin Pie: Stir 1/4 cup toasted chopped pecans into
cream cheese mixture. Spread on bottom of crust. Continue as above.
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