Double Layer Pie Recipes

DOUBLE LAYER PUMPKIN PIE

Steps:

• In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
• Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
• Refrigerate 4 hours, or until set.

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 CHOCOLATE PIE

Steps:

• Combine 1 1/2 cups milk and pudding mix in a bowl. Beat with an electric mixer until thick. Spread pudding into pie crust.
• Beat Neufchatel cream cheese, sugar, and 1 tablespoon milk with an electric mixer until smooth. Fold in whipped topping. Spread over chocolate pudding. Sprinkle with grated chocolate. Cover, and chill for at least 3 hours.

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:

• 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.

EASY DOUBLE LAYER PUMPKIN PIE RECIPE

Steps:

• Mix graham cracker crumbs, sugar, butter and ground cinnamon together in a bowl until fully incorporated.
• Press mixture into an 8 or 9 inch pie pan. Bake at 375 degrees F for 6-7 minutes. Remove from oven and let cool for at least 30 minutes before adding pie filling (you can also cool in the fridge if needed).
• Combine cream cheese, 1 Tablespoon evaporated milk, and sugar with a whisk until smooth and fully combined.
• Gently fold in Cool Whip.
• Spread cream layer on the bottom of the cooled pie crust.
• Pour remaining 1 cup evaporated milk into bowl.
• Add dry pudding mixes (do not prepare pudding as directed on box - just use the dry pudding mix). Beat with wire whisk for 1 minute (mixture will be thick).
• Stir in pumpkin puree and pumpkin pie spice with wire whisk until fully incorporated. Spread the mixture over the cream cheese layer.
• Refrigerate for 4 hours or until set. If desired, top with whipped cream.

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.

DOUBLE LAYER PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 325°F (160°C). With an electric mixer on medium speed beat the cream cheese with the sugar and vanilla until smooth.
• On low speed add the eggs, one at a time, until well combined. Remove 1 cup (250 mL) of the batter and stir in the pumpkin, syrup and cinnamon. Pour the remaining plain batter into the crust. Top with the pumpkin batter.
• Bake for 40 minutes or until center is almost set but still jiggles slightly. Cool completely. Refrigerate for at least 4 hours or overnight. Garnish with whipping cream (if using).

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.