DOUBLE LAYER PUMPKIN PIE (US)
A yummy treat from Roseann that requires no baking!
1 pkg. (3 oz) cream cheese, softened
1 cup plus 1 Tbsp. cold half & half or milk
1 Tbsp sugar
1 1/2 c. thawed cool whip
1 graham cracker pie crust
2 pkgs. (4 serving size) Instant Vanilla Pudding
1 can (16 oz) pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix cream cheese, 1 Tbsp half & half, and sugar with wire whisk until smooth.
Gently stir in cool whip. Spread on bottom of crust.
Pour 1 cup of half and half into mixing bowl. Add pudding mix. Beat
withwire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes.
Stir in pumpkin & spices, mix well. Spread over cream cheese layer.
Refrigerate at least 2 hours. Garnish with whipped topping and nuts, i.e.
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