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double layer pumpkin pie |
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Double Layer Pumpkin Pie4 ounces cream cheese, softened 1 tablespoon milk or half-and-half 1 tablespoon granulated sugar 1/2 cup thawed Cool Whip? 1 graham cracker pie crust 1 (16 ounce) can pumpkin 2 small packages vanilla flavor instant pudding and pie filling 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup cold milk into 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 additional whipped topping, if desired. Store leftover pie in refrigerator. NOTE: May add 1/4 cup toasted chopped pecans to cream cheese mixture. Spread on bottom of crust, then continue as above. |
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వ్యాఖ్యలు |
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