Recipes

[Sparkle Babe]

DOUBLE-LAYER PUMPKIN PIE

1 (8-oz) package cream cheese, softened; 1 cup plus 1 Tbsp milk; 1 Tbsp granulated sugar; 1/2 plus 1/2 (8-ounce) container refrigerated whipped topping, thawed; 1 Graham Cracker Piecrust (see below); 1 (15-oz) can pumpkin; 2 (3.4 oz) packages vanilla instant pudding & pie filling; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1-1/2 tsps pumpkin pie seasoning

In a large mixing bowl with a wire whisk, mix the cream cheese, 1 Tbsp of the milk and the sugar until well blended. Gently stir in half the whipped topping. Spread this mixture into the piecrust. Into a large bowl, pour the remaining 1 cup milk. Add the pumpkin, pudding mixes, cinnamon, ginger, cloves, and pumpkin pie seasoning. Beat with a wire wisk for 2 minutes or until well blended. The mixture will be thick. Spread the mixture over the cream cheese layer in the piecrust. Refrigerate for 4 hours or until set. Spread the remaining half of the whipped topping over the pie. Store in the refrigerator. YIELD: 8 Servings.

GRAHAM CRACKER PIECRUST

1 1/2 cups Graham Cracker crumbs (about 18 crackers); 3 Tbsp sugar; 1/3 cup butter, melted

Heat the oven to 350 degrees. In a bowl, mix the Graham Cracker crumbs & sugar. Add the butter and mix thoroughly. Press the mixture firmly & evenly against the bottom and sides of a large pie pan (9-inch crust). Bake for 10 minutes. Set aside to completely cool before adding filling.