Pumpkin Cream Cheese Layer Pie #1
Source of Recipe
from BarbaraC at homefireshearth
Pumpkin Cream Cheese Layer Pie #1
1 prepared graham cracker crumb crust (6 oz.)
1, 4 ounce package cream cheese, softened
1 Tablespoon milk
1 Tablespoon white sugar
1, 8 ounce tub frozen whipped topping, thawed
1 cup cold milk
1, 16 ounce can solid packed pumpkin, (not pie mix)
2, 4 serving size packages instant vanilla pudding,
...French vanilla is good!
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Mix cream cheese, the 1 Tbsp. milk and sugar in a large bowl
with a wire whisk, until smooth. Gently stir in 1 1/2 cups of
the whipped topping. Spread onto the bottom of the crust.
Pour the 1 cup milk into a large bowl. Add the pumpkin, pudding
and spices. Beat with wire whisk until well mixed. (Mxture will
be thick). Spread over the cream cheese layer.
Refrigerate 4 hours or until set. Garnish with remaining whipped
topping. Store leftover pie in refrigerator.
Makes 8 servings.
Helpul hint: To soften cream cheese in microwave, put on high for
15-20 seconds. This yummy pie is a real winner!
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