1. #1
    foodforthefarmer
    Guest

    Double Layer Pumpkin Pie

    4 ounces cream cheese, softened
    1 tablespoon milk or 1 tablespoon half-and-half or 1 tablespoon skim milk
    1 tablespoon sugar
    1 1/2 cups thawed whipped topping (such as Cool Whip)
    1 (9 inch) graham cracker crust
    1 cup cold milk or 1 cup half-and-half or 1 cup skim milk
    1 (16 ounce) can pumpkin puree
    2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix or 2 (3 1/2 ounce) packages vegetarian instant vanilla pudding mix
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves

    Directions:

    1 Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
    2 Gently stir in whipped topping.
    3 Spread on bottom of crust.
    4 Pour 1 cup cold milk into large bowl.
    5 Add pumpkin, pudding mixes and spices.
    6 Beat with wire whisk 2 minutes.
    7 The mixture will be thick.
    8 Spread over cream cheese layer.
    9 Refrigerate 4 hours or until set.
    10 Garnish with additional whipped topping and chocolate-dipped pecan halves.
    11 Store in the refrigerator until just before serving.

    Read more at: http://www.food.com/recipe/double-la...58?oc=linkback

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