TASTY THURSDAY AND SECRET SISTERS

As I have said earlier in a recent post, my secret sister at church always tucks a recipe in a card along with my gift, which I love.

This week I got this cute fall platter, a harvest candle, and the following recipe.



Here it is Amy, you guessed it. My secret sister recipe...


DOUBLE LAYER PUMPKIN PIE

Ingredients
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 packages (4-serving size) vanilla flavor instant pudding & pie filling
2 teaspoons pumpkin pie spice*
1 can (15 oz.) pumpkin
Directions
1. In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.

2. In 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 cream cheese layer.

3. Refrigerate at least 4 hours or until set.

4. Garnish as desired. Store in refrigerator.

*NOTE: May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.