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A very simple no-bake
pumpkin pie recipe that is delicious too...
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4 oz |
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cream
cheese, softened |
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1 cup plus 1
Tbs. |
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cold milk |
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1 Tbs |
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granulated
sugar |
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8 oz. |
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Cool Whip,
thawed |
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1 prepared |
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graham
cracker crust |
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16 oz |
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pure pumpkin |
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Two small |
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packages
vanilla instant pudding and pie filling |
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1 tsp |
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ground
cinnamon |
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½ tsp |
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ground
ginger |
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¼ tsp |
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ground
cloves (optional) |
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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. |
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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. |
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3 |
Refrigerate for 4
hours. Serve with remaining whipped topping. |
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Servings: 8 |
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