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DOUBLE LAYER PUMPKIN PIE
4 ozs cream cheese, softned
1 Tbsp milk
1 Tbsp sugar
1 tub (8oz) whipped topping, thawed
1 prepared graham cracker cumb crust
1 cup cold milk
1 16 oz can pumpkin
2 pkg (4-serving size) vanilla flavor instant pudding & pie filling
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
mix the cheese, 1 tablespoon milk and sugar in larger bowl with wire whisk until smooth. Gently stir in 1/2 cup of the whipped topping. Spread unto bottom of crust.
Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick). Spread over cream cheese layer.
Refrigerate for 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator. Makes 8 servings.
4 ozs cream cheese, softned
1 Tbsp milk
1 Tbsp sugar
1 tub (8oz) whipped topping, thawed
1 prepared graham cracker cumb crust
1 cup cold milk
1 16 oz can pumpkin
2 pkg (4-serving size) vanilla flavor instant pudding & pie filling
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
mix the cheese, 1 tablespoon milk and sugar in larger bowl with wire whisk until smooth. Gently stir in 1/2 cup of the whipped topping. Spread unto bottom of crust.
Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick). Spread over cream cheese layer.
Refrigerate for 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator. Makes 8 servings.
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