Recipe Station

We are suckers for anything with cream cheese in it and when you combine cream cheese with pumpkin, you have a truly velvety and delicious offering! Check it out:

Ingredients To Gather:

• PIE FILLING:
• 4 ounces cream cheese, softened
• 1 cup plus 1 Tablespoon cold milk
• 1 Tablespoon granulated white sugar
• 8 ounces Cool Whip, thawed
• One 16-ounce can pure (unsweetened) pumpkin
• Two small packages vanilla instant pudding and pie filling
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Directions To Follow: 

1. Prepare the filling: In a large bowl, mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups Cool Whip. Spread on bottom of prepared crust.

2. In a second bowl, mix pumpkin, pudding mix and spices with remaining 1 cup milk. Beat with wire whisk until well blended (mixture will be thick). Spread over cream cheese layer.

By the way, after you create this yummy dessert make certain you refrigerate it for at least four hours before serving. You will have whipped topping left over so be sure to place a nice portion on top of your mouthwatering No- Bake Double Layer Pumpkin Pie!

Article Source: Recipe Girl.