Double Layer Pumpkin Pie - cooking recipe
Ingredients
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4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker pie crust
2 pkg. vanilla instant pudding (small)
1 can pumpkin pie mix
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
Preparation
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Beat cream cheese, 1 tablespoon
milk and sugar in a large bowl with wire whisk until smooth.
Gently stir in whipped topping.
Spread on pie crust.
Pour 1 cup milk into bowl.
Add pudding mix and beat with wire whisk 1 to 2 minutes. Stir in pumpkin pie mix and spices with wire whisk; mix well. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish as desired.
Store in refrigerator.
Makes 8 servings.
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