Double Layer Pumpkin Pie 4 ounces cream cheese; softened 1 tablespoon milk or half-and-half 1 tablespoon sugar 1 1/2 cups whipped topping 1 graham cracker pie crust; (6 ounce) 1 cup milk or half-and-half 2 packages Jello instant vanilla pudding and p; (4-serving size) filling 1 can pumpkin; (16 ounce) 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves
Mix cream cheese, milk or half-and-half, and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk or half-and-half into bowl. Add pudding mix. Beat with wire whisk until blended, 1-2 minutes. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Top with whipped topping. --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
