Thursday, November 5, 2009

Double Layer Pumpkin Pie

In my mind, we have entered the season of the pie. Is there anything much better than a big slice of homemade pie? I think not. Here is a recipe that will be sure to satisfy. Incredibly simple and quick as can be. Whip one up today and share a slice with a friend, I guarantee you will be happy that you did.

Here are the ingredients and the directions.

Preparation Time: 15 minutes
4 ounces of Cream Cheese softened
1 cup and 1 tablespoon of cold milk
1 tablespoon of sugar
8 ounces of Cool Whip whipped topping, thawed
1 prepared graham cracker crust
1 can (16oz) of pumpkin
2 packages (4-serving size) Jello Vanilla Flavored Instant Pudding and Pie filler
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

1. In a large bowl, mix the cream cheese, 1 tablespoon of milk and sugar together with a wire whisk until smooth. Gently stir in 1 and 1/2 cups of whipped topping. Spread onto the bottom of the crust.
2. In a second bowl, stir pumpkin, pudding mix and spices into the remaining milk.
Beat with a wire whisk until well blended. (Mixture will be thick.) Spread over cream cheese layer.
3. Refrigerate 4 hours. Serve with remaining whipped topping.
4. Enjoy!

1 comment:

cindy_w said...

This looks so good, I'm going to make it for my book club this week. I am the hostess!