Double-layer sweet potato pie
Courtesy of Karen Hill
Start-to-finish: 4 hours, 30 minutes (30 minutes active)
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
8 ounces whipped topping, such as Cool Whip, thawed and divided
1 9-inch graham cracker pie crust
1 cup milk
16-ounce can sweet potatoes
2 3.4-ounce boxes vanilla instant pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with a whisk until well blended. Fold in half of the whipped topping. Spread onto bottom of crust.
Pour 1 cup milk into a large bowl. Add sweet potatoes, dry pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. Mixture will be thick. Spread over cream cheese layer.
Refrigerate 4 hours until set. Top with remaining whipped topping just before serving. Store pie in refrigerator.