Wednesday, November 26, 2008

Double Layer Pumpkin Pie (from Brian Dumont's wife Jennifer)

1 pie crust (graham or regular)
1 12 oz pkg cream cheese, softened
1 tbsp milk
1 tbsp sugar
1 cup cold milk
1 4-serving size pkg instant vanilla pudding/pie filling
1 16 oz can pumkin
2 tsp pumpkin spice
1 1/2 cups frozen non-dairy whipped topping, thawed

Mix cream cheese with tbsp milk and sugar in large bowl with wire wisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup cold milk into bowl. Add pudding mix and beat with wisk 1 minute (mixture will be thick). Stir in pumpkin and spices and spread over cream cheese layer.

Refrigerate 4 hours or until set. Serve with additional whipped topping, if desired. Refrigerate leftovers.

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