Double-Layer Pumpkin Pie 1 prepared 8-inch (6 ounce) graham cracker pie crust 4 ounces cream cheese, softened 1 tablespoon NESTLE CARNATION Evaporated Milk, chilled 1 tablespoon granulated sugar 1 1/2 cups frozen whipped topping, thawed 1 cup NESTLE CARNATION Evaporated Milk, chilled 2 (3.4 ounce) packages vanilla instant pudding & pie filling mix 1 (15 ounce) can LIBBY'S 100% Pure Pumpkin 2 teaspoons pumpkin pie spice * Whipped topping (optional)
COMBINE cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust. POUR 1 cup evaporated milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer. REFRIGERATE for 4 hours or until set. Garnish with additional whipped topping, if desired. * NOTE: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves can be substituted for pumpkin pie spice. Yields 8 servings --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
