Double-Layer Pumpkin Pie

You’ll Need:

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Graham Pie Crust
3/4 cup cold milk
2 (3.4 ounces) packages of vanilla flavor instant pudding & pie filling
2 teaspoons pumpkin pie spice*
1 (15-ounce) can of pumpkin

Procedures: In a medium bowl whisk together cream cheese, 1 tablespoon of milk, and sugar. Gently stir in whipped topping. Carefully spread in the crust.
In a large bowl beat 3/4 cup milk, pudding mix, and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over the cream cheese layer.
Refrigerate for at least 4 hours or until set.
Garnish as desired. Store in refrigerator