A picture of Double Layer Pumpkin Pie.

Double Layer Pumpkin Pie

jdf1977mi @cook_3413486

Double Layer Pumpkin Pie

jdf1977mi @cook_3413486

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Ingredients

15 mins

10 servings

6 ozCream Cheese
2 tbspMilk
1 tbspSugar
2 cupNon-Diary Whipped Topping
1 boxGraham Pie Crust
1 cupMilk
1 boxVanilla Instant Pudding (6-serving size)
1 boxVanilla Instant Pudding (4-serving size)
2 1/2 tspPumpkin Pie Spice
2 1/2 cupCanned Pumpkin

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Steps

15 mins

1

Whisk together cream cheese, 2 tablespoons milk and sugar. Gently stir in whipped topping. Carefully spread in Graham cracker pie crust.
2

In large bowl beat 1 cup milk, both pudding mixes and spice with wire whisk for 1 minute. Whisk in canned pumpkins. Spread over cream cheese layer.
3

Refrigerate at least 4 hours.

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jdf1977mi

jdf1977mi @cook_3413486

on November 27, 2013 16:25

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