Double Layer Pumpkin Pie
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Ingredients:
- 4 ounce cream cheese (philadelphia brand softened)
- 1 tablespoon milk ( or half-and-half)
- 1 tablespoon sugar
- 1 1/2 cup whipped topping (thawed cool whip )
- 1 graham cracker (prepared crumb crust; (6 ounces))
- 1 cup milk (cold or half-and-half)
- 1 can pumpkin ((16 ounces) )
- 2 vanilla (pk (4-serving size) jell-o flavor instant pudding & pie filling)
- 1 teaspoon cinnamon (ground )
- 1/2 teaspoon ginger (ground )
- 1/4 teaspoon cloves (ground )
- 1 tablespoon milk ( or half-and-half)
- 1 tablespoon sugar
- 1 1/2 cup whipped topping (thawed cool whip )
- 1 graham cracker (prepared crumb crust; (6 ounces))
- 1 cup milk (cold or half-and-half)
- 1 can pumpkin ((16 ounces) )
- 2 vanilla (pk (4-serving size) jell-o flavor instant pudding & pie filling)
- 1 teaspoon cinnamon (ground )
- 1/2 teaspoon ginger (ground )
- 1/4 teaspoon cloves (ground )
JELL-O pudding pumpkin pies date back to the 1960's. This 1991 recipe,
featuring a scrumptious double layer, requires no baking whatsoever.
A noble ending to the Thanksgiving feast.
MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk
until smooth. Gently stir in whipped topping. Spread onto 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 he thick.) Spread over
cream cheese layer.
REFRIGERATE 4 hours or until set.
Makes 8 servings
Double Layer Pecan Pumpkin Pie: Stir l/4 cup toasted chopped pecans into
cream cheese mixture. Spread onto bottom of crust. Continue as directed.
Recipe by: JELL-O
Posted to recipelu-digest Volume 01 Number 390 by ctlindab@mail1.nai.net on
Dec 21, 1997
Makes 1 Servings
Techniques:
baking
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