 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This no-bake pumpkin pie includes a delicious cream cheese layer. It's a terrific make-ahead dessert because it needs to refrigerate a few hours. Donna Freund, Dubuque, Iowa Ingredients:
4 ounces cream cheese, softened |
1 tablespoon sugar |
1 tablespoon milk |
1 carton (8 ounces) frozen whipped topping, thawed, divided |
1 graham cracker crust (9 inches) |
1 cup cold milk |
2 packages (3.4 ounces each) instant vanilla pudding mix |
1 can (15 ounces) solid-pack pumpkin |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
Directions:
1. In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust.
2. In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves.
3. Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting. Yield: 6-8 servings.
|
|