Double Layer Pumpkin Pie
Double Layer Pumpkin Pie is an moderately easy dinner. Made with 4 oz. philly brand cream cheese, softened, 1 tbsp. milk or half and half, 1 tbsp. sugar, 1 1/2 c. thawed cool whip nondairy whipped topping and 1 c. cold milk or half and half, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl.
Add pudding mixes.
Beat with wire whisk 1 minute.
(Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping if desired.
Store leftover pie in refrigerator.
Makes 8 servings.
π· Perfect Pairings
Complete your meal with these
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