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Double Layer Pumpkin Pie


4 oz Philly Cream Cheese, softened
1 tablespoon Milk
1 tablespoon Sugar
1 1/2 cup CoolWhip, thawed
1 Graham cracker pie crust, prepared
1 cup Milk, cold
1 cn (16oz) pumpkin
2 pk Vanilla flavored Jell-o Pudding and Pie filling
4 tsp Pumpkin pie spice

Yield: 8 Servings

Mix the cream cheese, 1 tablespoon milk, and the sugar in a large bowl with a wire whisk `til smooth, then gently stir in the whipped topping and + of the pumpkin pie spice. Spread on the bottom of the prepared pie crust.

Pour 1 cup cold milk into a bowl and add the pumpkin, pudding mixes, and the remainder of the spices beating with wire whisk `til well mixed (it will be thick). Then spread over the cream cheese layer in the prepared pie crust.

Refrigerate for at least 4 hrs. until set then garnish with additional whipped topping before serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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