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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

No Bake Double Layer Pumpkin Pie Recipe

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This recipe for No Bake Double Layer Pumpkin Pie is from The Spinelli /Koster Family Cookbook , 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:  
1-8 oz cream cheese
2 Tbsp milk
2 Tbsp sugar
1-12 oz Cool Whip, thawed
2 Graham Cracker crusts
1 cup milk
2-3.5 oz instant vanilla pudding. (can use French Vanilla)
1 1/4 cups canned pumpkin
1/2 cup sugar
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash salt

Directions:
Directions:
Combine first 3 ingredients in large mixing bowl. Stir in 1 1/2 cups Cool Whip, mix well. Spread over bottom of 2 pie
crusts. Pour 1 cup milk into a bowl. Add both pkg. instant pudding. Beat or whisk until well blended. Add pumpkin, 1/2 cup sugar, cinnamon, ginger, nutmeg and salt. Blend thoroughly. Spread over cream cheese mixture.
Refrigerate at least 3 hours, then cover each pie with remaining Cool Whip.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
20 min prep, 3+ hrs for refrigeration

 

 

 

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