Sunday, October 26, 2008

Double Layer Pumpkin Pie

4 ounces cream cheese,
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped
topping, thawed
1 (9 inch) prepared graham
cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant
vanilla pudding mix
1 (15 ounce) can solid pack
pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1.In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
2.Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
3.Refrigerate 4 hours, or until set.

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