Post by JJ Judkins on Oct 29, 2009 13:39:06 GMT -6
Double Layer Pumpkin Pie
4 ounces cream cheese; softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 1/2 cups whipped topping
1 graham cracker pie crust; (6 ounce)
1 cup milk or half-and-half
2 packages Jello instant vanilla pudding and p; (4-serving size)
filling
1 can pumpkin; (16 ounce)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Mix cream cheese, milk or half-and-half, and sugar in large bowl with wire
whisk until smooth. Gently stir in whipped topping. Spread on bottom of
crust. Pour 1 cup milk or half-and-half into bowl. Add pudding mix. Beat
with wire whisk until blended, 1-2 minutes. Stir in pumpkin and spices with
wire whisk. Mix well. Spread over cream cheese layer. Refrigerate at least
3 hours. Garnish with whipped topping.
Recipe from Amish Mennonite Cookbook II
4 ounces cream cheese; softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 1/2 cups whipped topping
1 graham cracker pie crust; (6 ounce)
1 cup milk or half-and-half
2 packages Jello instant vanilla pudding and p; (4-serving size)
filling
1 can pumpkin; (16 ounce)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Mix cream cheese, milk or half-and-half, and sugar in large bowl with wire
whisk until smooth. Gently stir in whipped topping. Spread on bottom of
crust. Pour 1 cup milk or half-and-half into bowl. Add pudding mix. Beat
with wire whisk until blended, 1-2 minutes. Stir in pumpkin and spices with
wire whisk. Mix well. Spread over cream cheese layer. Refrigerate at least
3 hours. Garnish with whipped topping.
Recipe from Amish Mennonite Cookbook II