Thursday, April 18, 2013

No Bake Double Layer Pumpkin Pie

No Bake Double Layer Pumpkin Pie

4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker pie crust - 9 oz. size - deep dish
1 c. cold milk
1 can (16 oz) pumpkin
2 packages (4 serving size) instant vanilla pudding
1 3/4 tsp. pumpkin pie spice

Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until smooth.  Gently stir in whipped topping.  Spread on bottom of crust.

Pour 1 c. cold milk into bowl.  Add pumpkin, pudding mixes and spices.  Beat with wire whisk until well mixed (mixture will be thick).  Spread over cream cheese layer.

Refrigerate 4 hours or until set.  Garnish with additional whipped topping, if desired.

Serves 8.

**Note:  Stir 1/4 c. chopped pecans into cream cheese mixture. Spread on bottom of crust. Continue as above.

This recipe was adapted from the Kraft website.

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