Double-Layered Pumpkin Pie

• 2 cups peek freans ginger crisps (about 24 Cookies)
• 13 cup butter, melted
• 2 cups milk
• 1 cup canned pumpkin
• 1 (113 g) packagevanilla pudding and pie filling
• 1 teaspoon pumpkin pie spice
• 125 g half of 250g package philadelphia brick cream cheese, softened
• 1 tablespoon sugar
• 1 12 cups Cool Whip, Thawed, divided

1. Preheat oven to 350F Mix cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate.
2. Bake 10 minutes; set aside to cool.
3. Mix milk, pumpkin, dry pudding mix, and spice in large microwaveable bowl.
4. Microwave on high 8-10 minutes or just until mixture comes to a full boil, stirring every 2 minutes.
5. Cover surface with plastic wrap.
6. Cool 15 minutes, stirring occasionally.
7. Meanwhile, beat cream cheese and sugar in a medium bowl, with wire whisk until well blended.
8. Gently stir in 1 cup of the whipped topping.
9. Spread into crust; top evenly with the pudding mixture.
10. Refrigerate 4 hours or overnight.
11. Cut into eight slices.
12. Serve topped with dollops of the remaining 1/2 cup whipped topping.
13. Store leftover pie in refrigerator.

ginger, butter, milk, pumpkin, packagevanilla pudding, pumpkin pie spice, cream cheese, sugar

Taken from www.food.com/recipe/double-layered-pumpkin-pie-416869 (may not work)