Tweet
Re: Pie...Pies....
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 Tbsp. half & half
1 Tbsp. sugar
4 oz COOL WHIP or WHipped cream
1 Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) Vanilla Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
MIX cream cheese, 1 Tbsp. half & half and the sugar in large bowl with wire whisk until well blended.
Gently stir in the whipped topping.
Spread onto bottom of crust.
POUR 1 cup half & half into large bowl add pudding & mix well with mixer.
Add pumpkin and spices mix until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with whipped cream & walnuts just before serving.
Store leftover pie in refrigerator. Yah right!
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 Tbsp. half & half
1 Tbsp. sugar
4 oz COOL WHIP or WHipped cream
1 Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) Vanilla Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
MIX cream cheese, 1 Tbsp. half & half and the sugar in large bowl with wire whisk until well blended.
Gently stir in the whipped topping.
Spread onto bottom of crust.
POUR 1 cup half & half into large bowl add pudding & mix well with mixer.
Add pumpkin and spices mix until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with whipped cream & walnuts just before serving.
Store leftover pie in refrigerator. Yah right!
Comment