Double Layer Pumpkin Pie - cooking recipe
Ingredients
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4 oz. cream cheese, softened
1 Tbsp. milk or half and half
1 Tbsp. sugar
1 1/2 c. whipped topping
1 graham cracker pie crust
1 c. milk or half and half
2 pkg. vanilla instant pudding and pie filling
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
Preparation
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Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Spread over crust.
Pour 1 cup milk into bowl.
Add pudding mixes. Beat with wire whisk for 1 to 2 minutes, until well blended (mixture will be thick).
Stir in pumpkin and spices with wire whisk; mix well.
Spread over cream cheese layer.
Refrigerate at least 3 hours.
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