Mmmm...Sooooo yummy!
Double Layer Pumpkin Pie
4 oz. cream cheese, softened (I use lowfat on this and the cool whip, and it's just as good.)
1 cup plus 1 Tbsp. cold milk
1 Tbsp. sugar
8 oz. Cool Whip
graham cracker crust
1 can pumpkin (15 oz.)
2 pkgs. vanilla pudding (instant)
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
In large bowl, mix cream cheese, 1 Tbsp. milk & sugar w/wire whisk until smooth. (Be sure to gets lumps of cream cheese out.) Gently stir in 1 1/2 cups whipped topping, spread on bottom of crust.In 2nd bowl, stir pumpkin, pudding mix & spices into remaining milk. Beat w/ wire whisk until well-blended (will be thick). Spread over cream cheese layer. Refrigerate 4 hours. Serve w/remaining whipped topping. Serves 8. (Ha! More like two.)
P.S. I hope Kelli doesn't mind me blabbing her recipe all over town, but it is just TOOO good not to share! Let me know if it is top secret and I will take it off my blog....hehe...maybe....
6 comments:
Not only does this look good, it sounds good. Now if only it was sugar free!
I bet you could easily alter it to be sugar free! but you would still have to have a tiny slice at a time ;)
Okay, mine NEVER looked that pretty. And it's Cool Whip's recipe, so I would be silly to get mad.
Well, it will always be Kelli's pie to us! :)
Sounds yummy! I may have to try this.
It should be Ashley's pie. J/K! I used to make this and Kelli has taken the reigns from me ! Good job Kel and Shannon. We have been making this for about 14 years!!
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