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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. Cream cheese, softened
1 c. and 1 T. cold milk
1 T. sugar
1 8 oz. tub cool whip
1 prepared graham cracker crust (6 oz.)
1 16 oz. can pumpkin
2 pkg. Jell-o vanilla flavor instant pudding
1 tsp. ground cinnamon
½ tsp. ginger
¼ tsp. ground cloves
Directions:
Directions:
Directions: In a large bowl mix cream cheese, 1 tbsp. milk and sugar with a whisk until smooth. Gently stir in 1 ½ c. whipped topping. Spread mixture on bottom of crust. In a second bowl, stir pumpkin, pudding mix and spices into remaining milk. Beat with whisk until well blended. Spread over cream cheese layer. Refrigerate 4 hours. Serve with remaining whipped topping.

 

 

 

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