Double Layer Pumpkin Pie |
| Name: |
Brandi Thomas |
| Base: |
SHAW AFB |
| Recipe: |
Prep Time: 15 minutes
Total Time: 4 hours 15 minutes
Servings: 8
Ingredients
4 ouncescream cheese, softened
1 tablespoonmilk
1 tablespoonsugar
1 1/2 cups frozen non-dairy whipped topping, thawed
1Keebler® Ready Crust® Graham Pie Crust
3/4 cupcold milk
2 packages(4-serving size) vanilla flavor instant pudding & pie filling
2 teaspoonspumpkin pie spice*
1 can (15 oz.)pumpkin
Directions
1. In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.
2. In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.
3. Refrigerate at least 4 hours or until set.
4. Garnish as desired. Store in refrigerator.
*NOTE: May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.
|
| |
|
|
