Tuesday, November 22, 2005

Double Layer Pumpkin PIe

This is a good pie if you want pumpkin but not a custard type pie.

Double Layer Pumpkin PIe

Categories: Desserts, Pumpkin, Pies, Refrigerate, Jello
Yield: 8 Servings

4 oz Cream Cheese: softened
1 tb Milk or half-and-half
1 tb Sugar
1 1/2 c Cool Whip: thawed
1 Prepared graham cracker
Crumb crust (6 ounces)
1 c Cold milk or half-and-half
1 c (16 oz) pumpkin
2 pk (4 serv size) Jello Vanilla
Instant Pudding & Pie Fillng
1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with
wire whisk until smooth. gently stir in whipped topping. Spread onto
bottom of crust. Pour 1 coup milk into large bowl. Add pumpkin, pudding
mixes and spices. Beat with wire whisk until well mixed. (Mixture will
be thick). Spread over cream chese layer. Refrigerate 4 hours or until set

From Favorite Brand Name Recipes Jello Celebrating 10

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