Layered Pumpkin Cheesecake Pie

• 9 inches graham cracker crust (ready-made is fine)
• 2 cups pumpkin pie filling, uncooked and prepared according to your preferred recipe (I generally have about 2 cups left, after filling 2 8-inch pie shells)
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 14 cup milk
• 8 ounces cream cheese, softened
• 2 cups whipped cream, divided (Dream whip or whipped topping will work, but won't be as rich)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

1. Combine prepared, uncooked pumpkin pie filling, pudding mix, and milk in a saucepan over medium heat.
2. Stir constantly, until pumpkin mixture begins to bubble.
3. Continue stirring and cook for 2 minutes.
4. Remove from heat to cool.
5. Beat together 1 cup of whipped cream, cream cheese, powdered sugar, and vanilla extract, until smooth.
6. Spread the cream cheese mixture in bottom of graham cracker crust.
7. Spread COOLED pumpkin mixture over cream cheese mixture.
8. Spread remaining cup of whipped cream over the top of the pumpkin mixture.
9. Refrigerate for several hours.

graham cracker crust, pumpkin pie filling, vanilla instant pudding, milk, cream cheese, whipped cream, powdered sugar, vanilla

Taken from www.food.com/recipe/layered-pumpkin-cheesecake-pie-443218 (may not work)