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Sensational Double Layer Pumpkin Pie Source: magazine ad for Jell-O and Ready-Crust, November 1991
3 oz package cream cheese, soft 1 cup cold milk (or half-n-half) 1 tbsp cold milk (or half-n-half) 1 tbsp sugar 1 1/2 cups thawed cool-whip topping 1 graham cracker crust 2 (4 oz) pkgs vanilla instant pudding 16 oz can pumpkin 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves
Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into mixing bowl, add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes.
Stir pumpkin and spices into pudding mixture, mix well. Spread over cream cheese in crust.
Refrigerate at least 2 hours. Garnish with additional whipped topping.
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