2 Layer Pumpkin Pie (no bake)

Inspiration ⁄ Category: photography

Cheers

ohh why do you do this to us?! ;o)

December 02, 2015

oh my, I'm droooooooooooling ....off to check out the recipe!

November 21, 2015

This defines the word "yummy"!

November 07, 2015

Oh, MY! Now I'm registering pre-diabetic levels because of a medicine I'm on again. I'm trying to get creative and figure out how I can adapt this recipe to make it so I can eat it!

October 21, 2015

Yummy!

October 20, 2015

My mouth is open so wide, get your snow shovel out , scoop it full, put it in my mouth!

October 20, 2015

Yummy, pumpkin pie is my favorite, great looks

October 20, 2015

Come on Betty, I'm gaining weight just looking at it!!!!! Looks scrumptious!

October 19, 2015

OMG!!! This looks so delicious...

October 19, 2015

2 Layer Pumpkin Pie (no bake)

Pumpkin time & having company from out of town so we all enjoyed the pie. I love quick & no-bake! NOTE: The recipe called for graham cracker crust but I chose to use a shortbread crust. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese softened, 1 Tbsp. sugar
1 cup plus 1 Tbsp. milk, divided, 1 tub (8 oz.) Whipped Topping, thawed, divided, 1 ready-to-use graham cracker crumb crust (I used homemade crust), 1 can (15 oz.) pumpkin, 2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/8 tsp. ground cloves. Beat cream cheese, sugar, and 1 Tbsp. milk in a large bowl with a whisk until blended.
Stir in half the Whip Topping. Spread onto the bottom of the crust. Whisk pumpkin, dry pudding mixes, spices, and remaining milk in a medium bowl for 2 min. (Mixture will be thick.) Spread over the cream cheese layer. Refrigerate overnight. Serve topped with remaining Whipped Topping.