Double/Triple Layer Pudding Pie

This was originaly a double layer pumpkin pie recipe. The pumpkin layer was just instant vanilla pudding with a can of pumkin and 2 tsp pumpkin pie spice (just in case you'd like to try it). We weren't so fond of the pumpkin layer, but we loved the cream cheese layer, so I modified the recipe to make it all enjoyable. It's not a very exact recipe, so play with flavors and amounts and have fun with it.



1 Cookie pie crust (previous recipe)(I used vanilla wafers in the pie pictured above)
1 12 oz cream cheese softened
1 Tbsp milk
1 Tbsp sugar
1 1/2 cups frozen whipped topping or whipped cream
Milk per pudding package
1 (6 serving) package of instant pudding of choice OR 2 (4 serving)packages instant pudding of choice (pictured above is a layer of chocolate mint, and a layer of chocolate.)

Mix cream cheese, 1 Tbsp milk, and sugar in a large bowl with wire whisk or beaters until smooth. Gently stir in whipped topping/cream. Spread on bottom of crust. (I found this made enough for 2 pies actually. I saved half of this layer in a bowl in the fridge for several days until I was ready to make another pie. It kept very well.)

Mix the pudding according to the pudding PIE directions on the package. Beat for a minute and then pour on top of cream cheese layer. If making a triple layer, chill pie until set before repeating this step for the third layer.

Refrigerate for several hours or until set. Garnish with additional whipped topping, if desired. Refrigerate leftovers.