double layer pumpkin cheesecake

double layer pumpkin cheesecake

Ingredients:

Serves: 8
4 ounces cream cheese, softened
1 tablespoon milk or 1 tablespoon half-and-half or 1 tablespoon skim milk
1 tablespoon sugar
1 1/2 cups thawed whipped topping (such as Cool Whip)
1 (9 inch) graham cracker crust
1 cup cold milk or 1 cup half-and-half or 1 cup skim milk
1 (16 ounce) can pumpkin puree
2 (3 1/2 ounce) packages vanilla flavorinstant pudding and pie filling mix or 2 (3 1/2 ounce) packages vegetarian instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions:

1. Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
2. Gently stir in whipped topping.
3. Spread on bottom of crust.
4. Pour 1 cup cold milk into large bowl.
5. Add pumpkin, pudding mixes and spices.
6. Beat with wire whisk 2 minutes.
7. The mixture will be thick.
8. Spread over cream cheese layer.
9. Refrigerate 4 hours or until set.
10. Garnish with additional whipped topping and chocolate-dipped pecan halves.
11. Store in the refrigerator until just before serving.

Article source:http://lookingoodfoods.com/double-layer-pumpkin-pie/