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Friday, October 14, 2011

Pumpkin Double Take : Double Layer Pumpkin Pie

          Prep time : 30 minutes   /   Total time 30 minutes  (incl . refrigerating)

4    oz. (half of an 8-oz pkg) Philadephia Cream Cheese , softened
1    cup plus 1 tablespoon milk , divided
1     tablespoon  sugar
1     tub (8 oz.) Cool Whip Whipped Topping , thawed , divided
1     Honey Maid Graham Pie Crust (6 oz)
1     can (15 oz ) pumpkin
2     pkg. (4 oz size each) Jell-o Vanilla Flavor instant Pudding & Pie Filling
!      teaspoon ground cinnamon
1/2  teaspoon ground ginger
1/4   teaspoon ground cloves

Mix cream cheese , 1 Tbsp . milk and sugsr in large bowl  with wire whisk until blended . Gently stir in half of the whipped topping . Spread into crust .

Pour 1 cup milk into large bowl . Add pumpkin , pudding mixes and spices . Beat with wire whisk 2 minutes  or until well blended . (Mixture will be thick ). Spread over cream cheese layer .

Refrigerate 4 hours or overnight . Garnish remaining whipped topping . Store leftover pie in refrigerator.

Makes 10 serving.

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