Double Layer Pumpkin Pie
Prep Time: 20 min Total Time: 4 hr 20 min Ingredients: 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 Tbsp. milk 1 Tbsp. sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 HONEY MAID Graham Pie Crust (6 oz.) 1 cup milk 1 can (15 oz.) pumpkin 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves Preparation: Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread into crust. Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. (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. Nutrition (per serving) Calories 300 Total fat 13 g Saturated fat 8 g Cholesterol 15 mg Sodium 420 mg Carbohydrate 42 g Dietary fiber 1 g Sugars 20 g Protein 3 g Vitamin A 190 %DV Vitamin C 4 %DV Calcium 6 %DV Iron 6 %DV from ABC 3340 November 5 2004 Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
