DOUBLE LAYER PUMPKIN PIE
Source of Recipe
Aunt Saunny
4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 1/2 cups whipped topping
1 (6 ounce) graham cracker pie crust
1 cup milk or half-and-half
2 (4-serving size) packages Jello instant vanilla pudding and pie
filling
1 (16 ounce) can pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Mix cream cheese, milk or half-and-half, and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk
or half-and-half into bowl. Add pudding mix. Beat with wire whisk until blended, 1-2 minutes. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer.
Refrigerate at least 3 hours. Garnish with whipped topping.
|
|
member logon
