Double Layer Pumpkin Pie - cooking recipe

Ingredients
    1 (3 oz.) pkg. cream cheese
    1 c. plus 1 Tbsp. half and half or milk
    1 Tbsp. sugar
    1 1/2 c. thawed Cool Whip
    1 (6 or 8 oz.) graham cracker crust
    2 (4 servings) pkg. vanilla instant pudding
    1 (16 oz.) can pumpkin
    1 tsp. cinnamon
    1 tsp. nutmeg
Preparation
    Mix the cream cheese, 1 tablespoon sugar and 1 tablespoon half and half.
    Whisk until smooth.
    Stir in Cool Whip and spread on bottom of crust.
    Pour 1 cup of half and half into bowl.
    Add pudding mix.
    Blend well.
    Let stand 3 minutes.
    Stir in pumpkin and spices.
    Mix well.
    Spread over cream cheese layer. Refrigerate at least 2 hours.
    Garnish with additional Cool Whip and nuts.

Leave a comment