Double Layer Pumpkin Pie

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Double Layer Pumpkin Pie Ingredients

4 oz PHILADELPHIA BRAND Cream	1 cn (16 ounces) pumpkin
1 tb Milk or half-and-half	2 pk (4-serving size) JELL-O
1 tb Sugar	1 ts Ground cinnamon
1 1/2 c Thawed COOL WHIP Whipped	1/2 ts Ground ginger
1 Prepared graham cracker	1/4 ts Ground cloves
1 c Cold milk or half-and-half

Instructions for Double Layer Pumpkin Pie

JELL-O pudding pumpkin pies date back to the 1960s. This 1991 recipe, featuring a scrumptious double layer, requires no baking whatsoever. A noble ending to the Thanksgiving feast. MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread onto bottom of crust. POUR 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will he thick.) Spread over cream cheese layer. REFRIGERATE 4 hours or until set. Makes 8 servings Double Layer Pecan Pumpkin Pie: Stir l/4 cup toasted chopped pecans into cream cheese mixture. Spread onto bottom of crust. Continue as directed. Recipe by: JELL-O Posted to recipelu-digest Volume 01 Number 390 by ctlindab@mail1.nai.net on Dec 21, 1997

Main Ingredient: UnassignedCuisine: Uncategorized