Double-layer sweet potato pie

Ingredients

Courtesy of Karen Hill

Start-to-finish: 4 hours, 30 minutes (30 minutes active)

Serves 6-8 

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

Preparation

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.