Double Layer Pumpkin Pie -1 tablespoon milk
-1 tablespoon sugar
-1 (8 ounce) tub Whipped Topping, thawed, divided
-1 prepared Pie Crust
-1 cup milk
-1 (15 ounce) can pumpkin
-2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground cloves
1. Mix cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
2.Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
3.Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
4 comments:
O gosh I am soooo hungry at work and seeing that picture has created a rumblin in my tummy!!
nice,.. I'm so excited to use this site,.. except finding pics for my recipe's is not going to be fun. hehe.
Theresa, you do not hav eot post pics that is optional. And I am excited that you are excited aboutthis site I am too.
I know I don't! But doesn't it make you so much more hungrier to have a picture to look at!? for me,...I know I am more likely to want to eat something if I have a pic to go with it. hehe. :) For instance,... those chicken enchiladas I posted look a whole lot more appetizing with that picture there,.. even though it isn't even a picture of the same recipe. And you know it,.. but it still makes you hungry for it huh? hehe. I'm using a little psychology here. hehe.
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