Keebler Double Layer Pumpkin Pie
Ingredients:
In medium bowl, whisk together 2 T. milk, and sugar. Gently stir in whipped topping and spread in graham cracker pie crust.
In large bowl, beat 1 cup milk, both pudding mixes and spice(s) with wire whisk for one minute. Carefully spread over cream cheese layer.
Refrigerate 4 hours or until set.
Garnish as desired.
Note: may substitute 1 ½ t. ground cinnamon, ½ t. ground ginger and ¼ t. ground cloves in place of pumpkin spice.
Ingredients:
- 6 oz. cream cheese, softened
- 2 T milk
- 1 T sugar
- 6 cups frozen non-dairy whipped topping, thawed
- 1 Lg. graham cracker pie crust
- 1 cup cold milk
- 1 6-serving pkg vanilla instant pudding
- 1 4-serving pkg vanilla instant pudding
- 2 ½ t. pumpkin pie spice
- 2 ½ cups pumpkin pie filling
In medium bowl, whisk together 2 T. milk, and sugar. Gently stir in whipped topping and spread in graham cracker pie crust.
In large bowl, beat 1 cup milk, both pudding mixes and spice(s) with wire whisk for one minute. Carefully spread over cream cheese layer.
Refrigerate 4 hours or until set.
Garnish as desired.
Note: may substitute 1 ½ t. ground cinnamon, ½ t. ground ginger and ¼ t. ground cloves in place of pumpkin spice.
