Recipe 756 - Double Pumpkin Pie
Recipe 756 - Double Pumpkin Pie
(by Shirley McNevich)
1 - 3oz. Philadelphia cream cheese (softened)
1 cup + 1 TBSP milk
1 TBSP white sugar
1 1/2 cups thawed Cool Whip
1 Keebler ready-made graham cracker crust
2 - 4oz. boxes Jell-O vanilla INSTANT pudding
1 - 16oz. can Libby's pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
In a mixer add cream cheese, 1 TBSP milk, and white sugar--beat. Add Cool Whip--beat just until mixed. Spread the mixture on the bottom of the graham cracker crust. In a mixer add 1 cup milk, both boxes of vanilla pudding mix--blend until mixed, then beat for 2 minutes. Let it stand for 3 minutes in the mixer bowl. Add the pumpkin, cinnamon, ginger, and cloves to the pudding mixture--beat well. Spread pumpkin mixture over the cream cheese layer in the crust. Refrigerate overnight.
Continue to:
Other Recipes:
- 885 - Quick Strawberry Pie
- 925 - Cream Cheese Pumpkin Spice Cake
- 905 - Skillet Taco Stew
- 937 - Chewy Chocolate Cookie Drops
- 897 - Dream Whip Cheesecake
- 763 - Corn Casserole
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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