Pumpkin chiffon pie #3
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cream cheese; softened | ||
| 1 | tablespoon | Sugar |
| Vanilla pudding mix (instant) | ||
| Pumpkin | ||
| 1 | teaspoon | Cinnamon; ground |
| ½ | teaspoon | Ginger; ground |
| ¼ | teaspoon | Cloves; ground |
| 1 | Nuts (optional); chopped | |
| 1 | Whipped topping (optional) | |
| 1½ | cup | Whipped topping (frozen); thawed |
| 1 | Graham cracker crust (8 or 9 in) | |
| 1 | cup | Milk; cold |
Directions
In a mixing bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust. In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or more whipped topping if desired. Yield: 6-8 servings. Date: Wed, 05 Jun 1996 08:06:49 -0600 From: Blackhawk <tracy@...>
MM-Recipes Digest V3 #156
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .