| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Philadelphia |
J, E, L, L- |
1 |
Servings |
INGREDIENTS
| 4 |
oz |
PHILADELPHIA BRAND Cream Cheese; softened |
| 1 |
tb |
Milk or half-and-half |
| 1 |
tb |
Sugar |
| 1 1/2 |
c |
Thawed COOL WHIP Whipped Topping |
| 1 |
|
Prepared graham cracker crumb crust; (6 ounces) |
| 1 |
c |
Cold milk or half-and-half |
| 1 |
cn |
(16 ounces) pumpkin |
| 2 |
pk |
(4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground cloves |
INSTRUCTIONS
JELL-O pudding pumpkin pies date back to the 1960's. This 1991 recipe,
featuring a scrumptious double layer, requires no baking whatsoever.
A noble ending to the Thanksgiving feast.
MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk
until smooth. Gently stir in whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices.
Beat with wire whisk until well mixed. (Mixture will he thick.) Spread over
cream cheese layer.
REFRIGERATE 4 hours or until set.
Makes 8 servings
Double Layer Pecan Pumpkin Pie: Stir l/4 cup toasted chopped pecans into
cream cheese mixture. Spread onto bottom of crust. Continue as directed.
Recipe by: JELL-O
Posted to recipelu-digest Volume 01 Number 390 by ctlindab@mail1.nai.net on
Dec 21, 1997
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”