No-Bake Double Layer Pumpkin Pie
NO-BAKE DOUBLE LAYER PUMPKIN PIE
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4 oz cream cheese, softened
1 cup plus 1 Tbs. cold milk
1 Tbs granulated sugar
8 oz. Cool Whip, thawed
1 prepared graham cracker crust
16 oz pure pumpkin
Two small packages vanilla instant pudding and pie filling
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves (optional)
1. In a large bowl, mix cream cheese, 1 T. milk and sugar with wire whisk until smooth. Gently stir in 1½ cups whipped topping. Spread on bottom of prepared crust.
2. In a second bowl, stir pumpkin, pudding mix and spiced into remaining milk. Beat with wire whisk until well blended (mixture will be thick). Spread over cream cheese layer.
3. Refrigerate for 4 hours. Serve with remaining whipped topping.
Servings: 8
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