Since I'm feeling fall-ish and festive, I'm posting a recipe for pumpkin cheesecake/pie dessert. If you are visiting from Mom to the Screaming Masses...hello! And thanks for stopping by!
Double Layer Pumpkin Pie
4 oz softened cream cheese
1 T milk
1 T sugar
1 1/2 C cool whip
1 prepared graham cracker crust
1 C cold milk
1 small can pumpkin
2 (4 serving size) pkgs vanilla instant pudding and pie filling
1 t cinnamon
1/2 t ginger
1/4 t ground cloves
(can substitute pumpkin pie seasoning for the spices)
Mix cream cheese, milk, and sugar in a bowl. Gently stir in whipped topping. Spread into the bottom of the crust.
Pour 1 C milk into a bowl. Add pumpkin, pudding mixes, and spices. Beat until thoroughly mixed. Spread over cream cheese layer.
Refrigerate 4 hours before slicing.
I would like to figure out how to make the recipe "printable." I found a site that is very informative and I think that even I will be able to figure out how to do it, but I won't be doing it now...ummm...10 pm after a long day? No. So, for this one you'll have to copy and paste it. I'm sorry for the inconvenience. Maybe next time I post a recipe it'll be in a printable format.
Oh yeah...I'm not a blogger. Maybe there won't be a next time!
(But probably there will be.)