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Double Layer Pumpkin Pie |
"Rich and creamy."
Ingredients :
- four ounces cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon white sugar
- 1 1/2 cups frozen whipped topping, thawed
- 1 (nine inch) prepared graham cracker crust
- 1 cup cold milk
- 2 (3.Five ounce) programs instant vanilla pudding blend
- 1 (15 ounce) can strong % pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon floor ginger
- 1/4 teaspoon ground cloves
Instructions :
Prep : 20M | Cook : 8M | Ready in : 4H20M |
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- In a huge bowl, whisk collectively cream cheese, 1 tablespoon of milk, and sugar till smooth. Gently stir in whipped topping. Spread into bottom of crust.
- Pour 1 cup of milk into large bowl, and punctiliously blend in pudding blend, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
- Refrigerate 4 hours, or until set.
Notes :
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