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Double Layer Pumpkin Pie Recipe

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Double Layer Pumpkin Pie image
Patricia Flaherty & Trent Rex

 

This recipe for Double Layer Pumpkin Pie, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Flaherty (Catterton Monaco)
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 oz cream cheese, softened.
1 cup plus 1 tbsp cold milk.
1 tbsp sugar.
1 tub Cool Whip (8 oz), thawed.
1 prepared graham cracker crust.
1 can (16 oz) pumpkin.
1 pkgs (4 serving) Jello vanilla instant pudding.
1 tsp cinnamon.
1/2 tsp ginger.
1/4 tsp cloves.

Directions:
Directions:
In a large bowl, mix cream cheese, 1 tbsp milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of crust. In a second bowl, stir pumpkin, pudding mix and spices into remaining milk. Beat with wire whisk until well blended. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours and serve with remaining whipped topping.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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