Sunday, November 13, 2011

Double Layer Pumpkin Pie


4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 8oz tub whipped topping, thawed, divided
1 graham cracker pie crust
1 cup milk
1 15 oz can pumpkin
2 small boxes vanilla flavor instant pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves


Mix cream cheese, 1 tablespoon milk and the sugar in large bowl with wire whisk until well blended.  Gently stir in half of the whipped topping.  Spread into bottom of crust.

Pour 1 cup milk into large bowl.  Add pumpkin, dry pudding mixes and spices.  Beat with wire whisk 2 minutes or until well blended.  Mixture will be thick.  spread over cream cheese layer.

Refrigerate 4 hours or until set.  Top with remaining whipped topping just before serving. Store leftovers in refrigerator.

1 comment:

Mary said...

This is a great idea and I love the way your pie looks. This is my first visit to your blog, so I took some time to browse through your earlier entries. I'm so glad I did that. You've created a great spot for your readers to visit and I really enjoyed the time I spent here. I'll definitely be back. I hope you have a great day. Blessings...Mary

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