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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Here's a variation of a pie filling that I tweeked because I was too lazy to make or use a premade pie crust! Got a lot of complements on it over the winter holidays! Ingredients:
8 ounces cream cheese, room temperature |
2 tablespoons milk, cold |
2 tablespoons granulated sugar |
4 ounces cool whip, thawed |
2 cups milk, cold |
4 (3 1/2 ounce) packages vanilla instant pudding mix |
1 (15 ounce) can pumpkin (not pie filling) |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
Directions:
1. In large bowl, with wire whisk or electric beater, combine first 3 ingredients, mixing until well blended.
2. Carefully stir in thawed Cool Whip & set aside.
3. Whisk together 2 cups milk & pudding mix [it will be stiff].
4. To pudding mixture add pumpkin & spices, mixing until well blended.
5. Add pumpkin mixture to cream cheese mixture, mixing until well blended.
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