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Saturday, October 29, 2005

BillyBob's Pumkin Cream Cheese Pie

4oz. (1/2 of 8-oz. pkg.)Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 tub (8 oz.) Whipped Topping, thawed, divided
1 Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

MIX cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended.
Gently stir in half of the whipped topping. Spread into crust.
POUR 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.


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