Double Layer Pumpkin Pie
From pood 16 years ago
- - to make
- Serves 6
Very simple pie and no baking required.
Ingredients
- 4 oz. cream cheese shopping list
- 1 T. milk shopping list
- 2 T. sugar shopping list
- 1 1/2 cups Cool Whip, thawed shopping list
- 1 graham cracker crust shopping list
- 1 12oz. can evaporated milk, cold shopping list
- 2 pkg. (4 serving size) vanilla Instant pudding shopping list
- 1 16oz. can pumpkin shopping list
- 2 tsp. pumpkin pie spice shopping list
- If you want to make it reduced calories use: shopping list
- light cream cheese shopping list
- 1 T. Splenda shopping list
- Lite Cool Whip shopping list
- Reduced fat crust shopping list
- sugar free pudding shopping list
How to make it
- Mix cream cheese, milk and sugar in a large bowl with a wire whisk until smooth.
- Stir in Cool Whip. Spread on bottom of crust.
- Pour evaporated milk into bowl.
- Add pudding and beat with whisk 1-2 minutes until well blended.
- Mixture will be thick. Stir in pumpkin and spice with whisk.
- Mix well.
- Spread over cream cheese layer.
- Refrigerate 3 hours.
- For reduced pie follow the same directions.
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