Double Layer Pie Food

5 MINUTE DOUBLE LAYER PIE

Steps:

• Pour milk into medium bowl. Add dry pudding mixes and half of the whipped topping. Beat with wire whisk 2 minutes. (Mixture will be thick.)
• Spread into crust; cover with remaining whipped topping.
• Refrigerate at least 1 hour or until ready to serve. Add sprinkles just before serving. Store leftover pie in refrigerator.

DOUBLE-LAYER PIE

Steps:

• Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread onto bottom of crust.
• Beat pudding mixes and 2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Immediately stir in remaining COOL WHIP; spread over cream cheese layer in crust.
• Refrigerate 4 hours or until firm.

DOUBLE-LAYER PUMPKIN PIE

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
• Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm.
• Serve topped with remaining COOL WHIP.

DOUBLE CHOCOLATE PIE

Steps:

• In a bowl, whisk 3/4 cup milk and chocolate pudding mix for 2 minutes or until thickened. Fold in 1-3/4 cups whipped topping. Spread into crust. , In another bowl, whisk the remaining milk and the white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping. Spread over chocolate layer. Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.

YOUR FAVORITE DOUBLE-LAYER NO-BAKE PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in half the COOL WHIP.
• Spoon into crust; spread to form even layer. Top with remaining COOL WHIP.
• Refrigerate 4 hours until set.

DOUBLE-CRUST PIE DOUGH

Steps:

• Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
• Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days.

DOUBLE CHOCOLATE PIE

Steps:

• Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
• Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
• Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

5 MINUTE - DOUBLE LAYER CHOCOLATE PIE

Steps:

• Beat milk, pudding and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.) Spread in crust.
• Spread remaining whipped topping over pudding layer in crust.
• Enjoy immediately or refrigerate until ready to serve. Garnish as desired.

DOUBLE LAYER PUMPKIN PIE

Steps:

• Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
• Gently stir in whipped topping.
• Spread on bottom of crust.
• Pour 1 cup cold milk into large bowl.
• Add pumpkin, pudding mixes and spices.
• Beat with wire whisk 2 minutes.
• The mixture will be thick.
• Spread over cream cheese layer.
• Refrigerate 4 hours or until set.
• Garnish with additional whipped topping and chocolate-dipped pecan halves.
• Store in the refrigerator until just before serving.

EASY DOUBLE LAYER PUMPKIN SPICE PIE

Steps:

• Beat cream cheese, 1 tablespoon milk and the sugar in a large bowl with wire whisk until well blended.
• Gently stir in 1 cup of the cool whip.
• Spread onto bottom of crust.
• Pour milk into large bowl.
• Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.
• Mixture will be thick.
• Spread over cream cheese layer in crust and refrigerate for 4 hours or until set.
• Top with the rest of the cool whip before serving.

DOUBLE-LAYER PUMPKIN PIE

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
• Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm.
• Serve topped with remaining COOL WHIP.

DOUBLE LAYER PUMPKIN PIE

Steps:

• Mix w/ a whire whisk the cream cheese, milk and sugar, Fold in the whipped topping and spread this on the bottom of the graham cracker crust.
• Mix the cold milk, pumpkin, pudding, cinnamon, ginger and cloves and spread over first layer. Serve.

DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a large mixing bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth.
• Gently stir in 1 1/2 cups of whipped topping.
• Spread mixture on bottom of pie crust.
• In a second bowl, stir pudding mix with 2 cups milk until thick.
• Immediately stir in remaining whipped topping.
• Spread mixture over peanut butter layer.
• Scatter peanut butter cups over top of pie.
• Cover and refrigerate for 4 hours.

TWO-LAYER SILK PIE

Steps:

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set. Spread into crusts. , In another large bowl, beat condensed milk and peanut butter until smooth. Set aside 2 cups whipped topping for garnish; cover and refrigerate. , Fold remaining whipped topping into peanut butter mixture. Spread over pudding layer. Refrigerate for 6 hours or until set. , Garnish with reserved whipped topping; top with chocolate curls and peanuts if desired.

5 MINUTE DOUBLE LAYER CHOCOLATE PIE

Steps:

• In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of whipped topping. Carefully spread in crust.
• Spread remaining whipped topping over top.
• Garnish as desired. Enjoy immediately or refrigerate until ready to serve.

DOUBLE LAYER PUMPKIN PIE

Steps:

• food process the graham crackers and combine with butter and water (this makes a thin crust, add more for thicker crust).
• bake in 350 oven until golden (approx 10 min) lat cool.
• mix cream cheese 1 T milk and sugar until smooth then fold in cool whip.
• spread on crust.
• mix pudding mixes milk and beat for 1-2 minutes.
• let stand 3 minutes.
• stir in pumpkin and spices and spread over cream cheese layer.
• refrigerate for at least 2 hours.

TWO-LAYER KEY LIME PIE

Steps:

• Preheat oven to 350.
• Using on/off turns, blend granola in a food processor until coarsely ground.
• Transfer granola into a mixing bowl.
• Add cracker crumbs, melted butter, and sugar.
• Press the mixture into a 9-inch diameter deep dish glass pie plate.
• Bake for 8 minutes, or until crust is golden brown.
• Remove from oven and let cool completely.
• Turn the oven down to 300.
• Meanwhile, whisk condensed milk, lime juice and egg yolks in a bowl to blend.
• Pour into the pie crust.
• Bake about 25 minutes, or until the mixture is set.
• Cool to room temperature.
• With an electric mixer, beat cream cheese, condensed milk, lime juice, sugar and vanilla in a large mixing bowl.
• Pour over the cooled baked layer.
• With a butter knife, spread evenly and smooth out the top.
• Cover and refrigerate until firm, at least 4 hours.
• Top with sweetened whipped cream or Cool Whip, if desired.