Double Layer Pumpkin Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Cream cheese, softened
1 tbsp: Milk,
1 tbsp: Sugar,
1 1/2 cup: Cool whip lite,
1: Graham cracker pie crust, 9
1 cup: Milk,
2 package: Vanilla pudding and pie fill,
16 can: Pumpkin,
1 tsp: Cinnamon,
1/2 tsp: Ginger,
1/4 tsp: Cloves, ground
Directions:
Recipe by: Cool Whip Mix cream cheese, milk and sugar in large bowl
with wire whisk until smooth. Gently stir in whipped topping. Spread
on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat
with wire whisk until well blended. Stir in pumpkin and spices with
wire whisk; mix well. Spread over cream cheese layer. Refrigerate at
least 3 hours. Garnish with additional whipped topping and nuts if
desired.
Source from luhu.jp
with wire whisk until smooth. Gently stir in whipped topping. Spread
on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat
with wire whisk until well blended. Stir in pumpkin and spices with
wire whisk; mix well. Spread over cream cheese layer. Refrigerate at
least 3 hours. Garnish with additional whipped topping and nuts if
desired.
Source from luhu.jp