Double Layer No Bake Pumpkin Pie

Yield: 8 servings

Preparation Time: 15 min; Chill: at least 4 hours

Ingredients

4 ounces cream cheese, softened

1 tablespoon plus 1 cup cold milk

1 tablespoon granulated sugar

1 container (8 ounces) frozen whipped topping, thawed, divided

1 prepared graham cracker crumb pie crust (6 ounces) or homemade graham cracker pie crust

1 can (15 ounces) solid pack pumpkin

2 boxes (3.4 ounces each) vanilla instant pudding and pie filling

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

caramel topping

chopped nuts

whipped topping

Directions:

In a large bowl, mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of crust.

Pour 1 cup milk into a second bowl. Stir in pumpkin, pudding mix and spices. Beat with wire whisk until well blended (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set.

Serve each slice drizzled with caramel topping, chopped nuts and a dollop of whipped topping.

Recipe adapted from Libby's

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Tops Markets Recipes

https://767.core1.lasso1.webstophq.com/Recipes/Detail/160/

Sent From

Send To

Savings

Resources

My Account