Double-layered Pumpkin Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 2 cups peek freans ginger crisps (about 24 cookies)
• 1/3 cup butter, melted
• 2 cups milk
• 1 cup canned pumpkin
• 1 (113 g) package vanilla pudding and pie filling
• 1 teaspoon pumpkin pie spice
• 125 g half of 250g package philadelphia brick cream cheese, softened
• 1 tablespoon sugar
• 1 1/2 cups cool whip, thawed, divided

Recipe

• 1 preheat oven to 350°f mix cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. bake 10 minutes; set aside to cool.
• 2 mix milk, pumpkin, dry pudding mix, and spice in large microwaveable bowl. microwave on high 8-10 minutes or just until mixture comes to a full boil, stirring every 2 minutes. cover surface with plastic wrap. cool 15 minutes, stirring occasionally.
• 3 meanwhile, beat cream cheese and sugar in a medium bowl, with wire whisk until well blended. gently stir in 1 cup of the whipped topping. spread into crust; top evenly with the pudding mixture. refrigerate 4 hours or overnight. cut into eight slices. serve topped with dollops of the remaining 1/2 cup whipped topping. store leftover pie in refrigerator.