Food & Drink

Double layer pumpkin pie

4 ounces cream cheese, softened

1 tablespoon milk or half-and-half

1 tablespoon sugar

1 1/2 cups frozen whipped topping, thawed

1 prepared deep-dish graham cracker crust

1 cup very cold milk or half-and-half

2 (4-serving size) packages vanilla instant pudding mix

1 (16-ounce) can pumpkin (not pie filling)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Makes 8 servings.

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of prepared crust.

Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick). Whisk in pumpkin and spices, mixing well. Spread over cream cheese layer.

Refrigerate at least 3 hours. Garnish with additional whipped topping if desired.

Nutrition per serving: 284 calories (34 percent from fat), 11 g fat (7 g saturated), 20 mg cholesterol, 4 g protein, 44 g carbohydrate, 1.7 g fiber, 277 mg sodium.