Autumn Pumpkin Pie 4 oz. cream cheese, softened 1 tablespoon milk 1 tablespoon sugar 1 8 oz. tub whipped topping, thawed 1 prepared graham cracker crumb crust (6 oz.) 1 cup cold milk 1 16 oz. can pumpkin 2 pkg. (4 serving size) Jell-o Vanilla Flavored Instant Pudding and Pie Filling 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves
Directions: Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups of the 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 be thick). Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator. Makes 8 servings. Later. E-Mail: [email protected] Windows Live Messenger: [email protected] Skype: honeybunny1958 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
