Double Layer Pumpkin Pie - cooking recipe
Ingredients
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4 oz. Philadelphia brand cream cheese, softened
1 Tbsp. milk or half and half
1 Tbsp.sugar
1 1/2 c. thawed Cool Whip whipped topping
1 (6 oz.) Keebler Ready-crust graham cracker pie crust
1 c. cold milk or half and half
2 pkg. (4 serving size) Jell-O vanilla flavor instant pudding and pie filing
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Preparation
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Beat cream cheese, 1 tablespoons milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl.
Add pudding mix.
Beat with wire whisk 1 to 2 minutes (mixture will be thick).
Stir in pumpkin and spices with wire whisk; mix well. spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish as desired.
Store leftover pie in refrigerator.
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