Double Layer Pumpkin Pie - cooking recipe
Ingredients
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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
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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.
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