Thursday, October 28, 2010

Creamy Two Layer Pumpkin Pie

You need
4 oz Neufchatel cheese
1 tbsp cold fat free milk
1 tbsp sugar
1 1/2 cup thawed Cool Whip Topping
1 ready to use graham cracker crumb crust
1 cup cold milk
1 can pumpkin (16 0z)
2 pkg Vanilla Instant Pudding
1 /4 tsp ground cinnamon
1/8 tsp ground ginger
How to
Beat cheese, 1 tbsp milk and sugar in bowl with wire whisk until blended. Stir in whipped topping Spread on bottom of crust
Pour 1 cup milk and pumpkin, pudding mix and spices. Beat with whisk 2 minutes Spread over cheese layer.
Refrigerate 4 hours or until set. Garnish with additional topping

No comments:

Post a Comment


Related Posts with Thumbnails