Double-Layered Pumpkin Pie

1. 1

   Preheat oven to 350F Mix cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate.

2. 2

   Bake 10 minutes; set aside to cool.

3. 3

   Mix milk, pumpkin, dry pudding mix, and spice in large microwaveable bowl.

4. 4

   Microwave on high 8-10 minutes or just until mixture comes to a full boil, stirring every 2 minutes.

5. 5

   Cover surface with plastic wrap.

6. 6

   Cool 15 minutes, stirring occasionally.

7. 7

   Meanwhile, beat cream cheese and sugar in a medium bowl, with wire whisk until well blended.

8. 8

   Gently stir in 1 cup of the whipped topping.

9. 9

   Spread into crust; top evenly with the pudding mixture.

10. 10

    Refrigerate 4 hours or overnight.

11. 11

    Cut into eight slices.

12. 12

    Serve topped with dollops of the remaining 1/2 cup whipped topping.

13. 13

    Store leftover pie in refrigerator.

No additional tips available.