Double Layer Pumpkin Pie
Double Layer Pumpkin Pie is an moderately easy dinner. Made with 1 (3 oz.) pkg. philadelphia cream cheese, softened, 1 tbsp. half and half, 1 tbsp. sugar, 1 1/2 c. thawed cool whip and 1 graham cracker crust (6 oz.), this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Mix cream cheese, 1 tablespoon half and half and sugar until smooth.
Gently stir in Cool Whip.
Spread on bottom of crust. Pour 1 cup half and half into mixing bowl.
Add pudding mix.
Beat with wire whisk until well blended, 1 or 2 minutes.
Let stand 5 minutes or until thickened.
Stir in pumpkin and spices.
Mix well.
Spread over cream cheese layer.
Refrigerate 2 hours or overnight.
Garnish with the rest of Cool Whip and chocolate dipped pecan halves if desired.
Serves 8.
Makes 2 pies for 16 servings.
π· Perfect Pairings
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