Easy Double Layer Pumpkin Spice Pie |
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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 10 |
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This is a JELL-O recipe. I was leaving the grocery store one day and found this free recipe in a JELL-O display at the exit door. I grabbed the recipe but figured I would come back next time I shop and buy the JELL-O. Well, it only took me 2 years to finally be able to buy it, the flavor is only seasonal and that next year I still could not find that flavor of JELL-O anywhere. Luckily I found the JELL-O pudding mix this last holiday season. Tried the recipe and LOVED IT-YUM!! I then went and bought every pumpkin spice flavor of JELL-O I could. I have a cabinet full of them but I know I will have it for the next time I make this recipe. My family loves pumpkin pie anytime not just for holidays. This is a new recipe that I will make every Thanksgiving and Christmas though for sure. Ingredients:
4 ounces cream cheese, softened |
1 tablespoon milk |
1 tablespoon sugar |
2 cups cool whip, thawed and divided |
1 (9 inch) graham cracker pie crust |
2 cups milk |
2 (3 1/2 ounce) packages jell-o instant pumpkin spice pudding mix |
Directions:
1. Beat cream cheese, 1 tablespoon milk and the sugar in a large bowl with wire whisk until well blended.
2. Gently stir in 1 cup of the cool whip.
3. Spread onto bottom of crust.
4. Pour milk into large bowl.
5. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.
6. Mixture will be thick.
7. Spread over cream cheese layer in crust and refrigerate for 4 hours or until set.
8. Top with the rest of the cool whip before serving.
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