Jennys No Bake Double Delicious Pumpkin Pie Food

DOUBLE-LAYER PUMPKIN PIE

Steps:

• In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust., In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves. , Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.

PUMPKIN PIE BITES (NO BAKE)

Steps:

• Line a baking sheet with parchment paper or wax paper and set aside.
• To a food processor, add pumpkin puree, maple syrup, cinnamon, nutmeg, cloves and salt. Process to combine, about 30 seconds.
• And add oats and walnuts. Process until just combined, about 1 minute.
• Add white chocolate chips. Process until just combined, about 30 seconds to 1 minute.
• About a tablespoon or so for each ball, roll mixture into balls and place onto prepared baking sheet.
• Place in the fridge for about 30 minutes or so to chill and firm up a little more. Enjoy! Note: Properly store leftovers in an airtight container in the fridge and enjoy within a week.

NO BAKE DOUBLE LAYER PUMPKIN PIE

Steps:

• In a medium bowl, combine the graham cracker crumbs, butter and sugar. Press the crumb mixture on the bottom and up the sides of a 9-inch pie plate. Place the crust-lined pan in the refrigerator or freezer until the crust is very firm.
• In a large bowl, whisk together the cream cheese milk and sugar until smooth (you can also use an electric hand mixer for this). Gently stir in 1½ cups Cool Whip. Spread the cream cheese layer evenly on the bottom of the prepared crust.
• In a second bowl, whisk together the pumpkin, pudding mixes, milk and spices. Whisk until well blended (the mixture will be thick). Spread the pumpkin layer over the cream cheese layer.
• Refrigerate for 4 hours, or until well-set. Serve slices topped with more Cool Whip. Garnish with a sprinkle of cinnamon, if desired.

JENNY'S NO-BAKE DOUBLE DELICIOUS PUMPKIN PIE

Steps:

• MAKE ONE PIE AT A TIME. Mix cream cheese, 1 tbsp. of the milk & sugar in a large bowl with wire whisk until smooth. Gently fold in 1-1/2 c. thawed Cool Whip.
• Spread onto crust and chill while making bottom of layer of second pie. (TIP: Remove label and glue drops from plastic lid. Wash & dry by hand and set aside to use inverted lid as pie protector.
• Make bottom layer of second pie, as above, and chill while making mixture for top layer.
• Pour 1 c. cold milk in large bowl. Add pumpkin, pudding & spices. Beat with whisk until well mixed. (Note: Mixture will be thick.)
• Divide mixture in half. Spread over cream cheese layer of both pies. Garnish with additional whipped topping, as desired.
• Place inverted plastic lid over pie and crimp foil edges to hold lid in place. Chill overnight whenever possible but not less than 4 hours 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.