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....
Not only does this look good, it sounds good. Now if only it was sugar free!
ReplyDeleteI bet you could easily alter it to be sugar free! but you would still have to have a tiny slice at a time ;)
ReplyDeleteOkay, mine NEVER looked that pretty. And it's Cool Whip's recipe, so I would be silly to get mad.
ReplyDeleteWell, it will always be Kelli's pie to us! :)
ReplyDeleteSounds yummy! I may have to try this.
ReplyDeleteIt 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!!
ReplyDelete