Almond Apricot Chicken

Carrot Cake

Chicken Sausage Pasta

Chile Lime Wings

DOUBLE LAYER PUMPKIN PIE

Simple Baked Pasta
 
 
  • Ingredients
  • Directions
 

Prep: 20 min.

 

Total: 4 hrs, 20 min.

   Pumpkin Pie
  4 oz. (1/2 of 8-oz pkg) Philadelphia Cream Cheese
1 cup plus 1 tbsp milk, measured separately
1 tbsp sugar
1 tub (8 oz) Cool Whip
1 Graham Cracker Pie Crust
1 can (15 oz) pumpkin
2 pkg. (4-srvg size each) Jello Vanilla flavor instant    pudding and pie filling
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves		  
 

MIX cream cheese, 1 tbsp milk and sugar in large bowl until well blended. Gently stir in half of the whipped topping. Spread mixture onto bottom of crust.

 

POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. You can mix by hand, but it gets thick, so I suggest using a mixer. Spread over cream cheese layer.

 

REFRIGERATE 4 hours or until set. Dollop with remaining whipped topping. Store in refrigerator.

 

*You can buy a ready made graham cracker crust or make your own by crumbing 10 graham crackers and mixing it with 3/4 cup sugar and 6 tbsp melted butter. After you line your pie pan with the graham cracker mixture, bake at 350° for 10 minutes and let cool before filling.