I don't claim to be a great cook or to have any original recipes. I love collecting new and interesting recipes and I especially love all my old favorites that I have used over the years. Many recipes are from family and friends and I love them because every time I use them I am reminded of that person and/or some great memories that are attached. I am using this format to begin to put all my recipes in one place. I have attempted this in many different ways but none have been very successful. I am hoping that this will do the trick. Right now for recipes I reference a few different cookbooks, a small 3x5 card box, and a large plastic tub with loose papers. Not a great system. This is my new leaf. Ideally, every day I can put at least one of my recipes into this blog. This will make it so easy and quick for me to refer to and also to share my favorites with friends and family who ask for recipes.

Tuesday, March 24, 2009

Double Layer Pumpkin Pie

4 oz. cream cheese, softened
1 Tbs. milk, or half and half
1 Tbs. sugar
1 1/2 c. thawed cool whip
1 6 oz. graham cracker pie crust
1 c. milk or half and half
2 small pkgs. vanilla instant pudding
1 16 oz. can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping
Spread on bottom of crust
Pour one cup milk into bowl
Add pudding
beat with whisk until well blended
Mixture will be thick
Stir in pumpkin and spices with whisk; mix well
Spread over cream cheese layer
Refrigerate at least three hours
Garnish with additional topping and nuts if desired
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