I’m thinking ahead to Christmas dinner and offering two recipes for dessert that you might like to try. One is a variation on regular pumpkin pie, Easy Cram Cheese Pumpkin Pie.
The other is a good substitute for a Chocolate French Silk Pie that my family loves but I am uneasy making because it contains uncooked eggs. This one is very close in taste but has no eggs.
Easy Cream Cheese Pumpkin Pie
1 small can (15 oz.) pumpkin pie filling
1 pkg. soft (8 0z.) cream cheese, room temperature
1 large tub Cool Whip, thawed
1 teaspoon pumpkin pie spice
2 deep 9’ graham cracker pie crusts (wafer or ginger snap or regular baked shell may be substituted)
Cool Whip for topping
Cinnamon (to sprinkle on top)
Combine pumpkin, cream cheese, and spice in mixer until well blended. Fold into Cool Whip gently so that it stays fluffy. Spoon into pie shells. Crust should be well filled. Cover and refrigerate for 1 hour. To serve, top with extra Cool Whip and sprinkle lightly with cinnamon.
Serves: 6 to 8; Source: Cooks.com (Internet)
Easy Chocolate Bavarian Cream Pie
1 pt. whipping cream
2 small pkg. chocolate instant pudding
1 cup milk
1 teaspoon vanilla
Baked pie crust, or graham, chocolate, vanilla wafer, etc.
Cool Whip for topping
Mix first 4 ingredients together in mixing bowl at high speed until very thick and stiff. Pour into pie crust and refrigerate several hours. Top with Cool whip to serve.
Serves: 6 to 8; Source: Cooks.com (Internet)
Email
Facebook
Google
Twitter
Favorites
More
Advertisement