This is what I made for Sunday dinner this week...glad you all liked it! :)
Double Layer Pumpkin Pie
4 oz cream cheese 1 Tbsp milk
1 Tbsp sugar 1 (8oz) whipped topping
1 graham cracker crust 1 c milk
1 (15 oz) can pumpkin 2 (4 serv ea) pkg instant vanilla pudding
1 tsp cinnamon 1/2 tsp ginger
1/4 tsp cloves
Mix cream cheese, 1 Tbsp milk & sugar in large bowl with whisk until well blended.
Gently stir in 1/2 whipped topping. Spread into crust. Pour 1 c milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk until well blended. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with reserved whipped topping.
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