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Cool Whip Pumpkin Pie Dessert Recipe

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This recipe for Cool Whip Pumpkin Pie Dessert, by , is from Sarah's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sarah Christopher


2 Cups Canned Pumpkin
Cup Sugar
8 oz. Cream Cheese
2- 8 oz. Cool Whip
1 tbsp. cinnamon
2 tsp. Pumpkin Pie Spice
1 tsp. nutmeg
3.4 oz. Instant Vanilla Pudding
1 Cup Milk
2- 9 inch pie crusts

Bottom Layer:
Add cream cheese, sugar, and 8 oz. cool whip. Blend well. Fill pie crust.

Middle Layer:
Mix pudding and milk, stir until thick.
Add 2 cups pumpkin, pumpkin spice, nutmeg, and cinnamon. Stir until blended.
Pour over cheesecake layer.

Top Layer:
Top with cool whip and sprinkle with spices.

Refrigerate 1 hour before serving.




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