In honor of the Thanksgiving holiday that is just around the corner, I’m going to share with you one of my best desserts ever. Yes, ever. It came from a magazine advertisement for Jello pudding years ago. I’ve made it enough times that I have tweaked it just slightly – in favor of more cream cheese, and honestly how can that be wrong? Here is my version of the Double Layer Pumpkin Pie.
Double Layer Pumpkin Pie
8 oz 1/3 fat free cream cheese, softened
2 TB milk
1 TB sugar
1 1/2 cups cool whip
1 cup milk
2 large packages of Vanilla Instant Pudding
1 can (16oz) pumpkin
1 tsp cinnamon
1 tsp pumpkin pie spice
1 extra large graham cracker crust
1. Mix cream cheese, 2 TB milk and sugar in a large bowl until smooth and creamy. Gently stir in the cool whip. Spread into the pie crust.
2. Pour 1 cup milk into a bowl, add pudding mixes and beat with a whisk for 1 minute until mixture is thick. Stir in pumpkin and spices until well mixed. Spread over cream cheese layer.
3. Refrigerate 4 hours to set.
Bonus recipe link! What else do I make for dessert? Pumpkin Squares.