Post by carnation037 on Dec 24, 2002 10:31:08 GMT -6
Double Layer Pumpkin Pie
1 4oz. pkg. softened cream cheese
1 tbsp. + 1 c. cold half+half or milk, separated
1 tbsp. sugar
1 1/2 c. frozen whipped topping, thawed
1 graham cracker crust
2 3/4oz. pkgs. instant vanilla pudding
1 16oz. can pumpkin pie filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 tsp. ground cloves
Beat cream cheese, 1 tablespoon of half+half, and sugar with wire whisk until smooth.
Gently stir in the whipped cream topping.
Spread on bottom of graham cracker crust.
Pour 1 cup half+half into bowl, add pudding mix.
Beat with wire whisk for 1 to 2 minutes. The mixture will be thick.
Stir in pumpkin and spices with wire whisk. Mix well.
Spread over cream cheese layer.
Refrigerate for 4 hours, or until set.
Makes 6 servings.
1 4oz. pkg. softened cream cheese
1 tbsp. + 1 c. cold half+half or milk, separated
1 tbsp. sugar
1 1/2 c. frozen whipped topping, thawed
1 graham cracker crust
2 3/4oz. pkgs. instant vanilla pudding
1 16oz. can pumpkin pie filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 tsp. ground cloves
Beat cream cheese, 1 tablespoon of half+half, and sugar with wire whisk until smooth.
Gently stir in the whipped cream topping.
Spread on bottom of graham cracker crust.
Pour 1 cup half+half into bowl, add pudding mix.
Beat with wire whisk for 1 to 2 minutes. The mixture will be thick.
Stir in pumpkin and spices with wire whisk. Mix well.
Spread over cream cheese layer.
Refrigerate for 4 hours, or until set.
Makes 6 servings.