Saturday, September 17, 2005

Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups thawed Cool whip topping
1 Ready-crust Graham Cracker pie crust
1 cup cold milk or half and half
2 packages (4-serving size) Vanilla Flavor Instant Pudding and Pie Filling
1 can ( 16 ounces) pumpkin
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 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 milk into bowl, add pudding mix. Beat with wire whisk 1-2 minutes or until well blended. (Mixture will be thick.)

Stir in pumpkin and spices with wire whisk; mix well. spread over cream cheese layer. Refrigerate at least 3 hours or until ready to serve. Garnish as desired.

Use Sugar free Instant Pudding an dpie filling Usin g1/2 teaspoon cinnamon and 1/4 teaspoon ginger. Omit cloves.

Use Neufchafel Cheese for the cream cheese and 1 can (12 ounces) evaporated skim milk for the milk. Use cool whip lite.

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