Day 21

Day 21 – A recipe


Well, tis the season for trying new yummy recipes, digging up the old family recipes, and putting pumpkin in absolutely everything. Now, my absolute favorite (food based) holiday is tomorrow – Thanksgiving. Nothing is better than a whole bunch of family sitting around the table sharing what you’re thankful for and recipes, eating yummy food, and just catching up. You’ve got turkey, ham, yams, sweet potatoes, mashed potatoes, coleslaw, green bean casserole, biscuits, cranberry sauce, applesauce, sausage stuffing, bread stuffing, and sooo much more! And then after your stuffed from all of that … there’s pie, more pie, and even more pie. My absolute favorite pie is double layer pumpkin pie. Now, I’m not a huge fan of pumpkin pie … but this … is PHENOMENAL.

Here’s the recipe 🙂

what you need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup  plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 can  (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp.  ground cinnamon
1/2 tsp. ground ginger
1/4 tsp.  ground cloves

make it

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread into crust.

WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP.

And here’s what it looks like in the end!!!

Yummy!!! Enjoy!!!


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