By Tracy Silvers
Double Layer Pumpkin Pie Custard With or Without Gingerbread Crust
4 oz. Philadelphia Light Cream Cheese, softened
1 Tbsp skim milk
1 Tbsp sugar
4 oz. Cool Whip Whipped Topping, or similar product, thawed (note, Regular Cool Whip is gluten free, reduced fat or fat free versions are not)
1 cup skim milk
1 can pumpkin
2 packages (4-serving size each) vanilla flavor instant pudding and pie filling, such as Simple Organics
1 tsp ground cinnamon
1 tsp pumpkin pie spice
2 boxes Enjoy Life Gingerbread Spice cookies, or similar product, ground in food processor to equal 2 cups
1/4 cup granulated sugar
1/4 cup Smart Balance Light margarine, or similar product
In a large bowl, mix cream cheese, 1 Tbsp milk and sugar with a whisk until well blended. Stir in whipped topping and distribute evenly into 4-ounce ramikens. Set aside. In another large bowl, combine 1 cup milk, pumpkin, dry pudding mixes, and spices. Beat with whisk until well blended. Mixture will be thick. Spread this pumpkin layer over cream cheese layer. Refrigerate 4-5 hours or until set. Fills approximately 12-18 4-ounce ramikens.
In a food processor, mix ground gingerbread cookies with granulated sugar and margarine. Press into 9-inch pie plate. Follow same instructions as above for filling, spreading cream cheese layer over crust, then topping with pumpkin layer. Makes approximately 10 serving.
Jaclyn: awesome recipe!!
Rick: Yum, yum, yum….
Jeff: so good!!!
EJ: Very tasty!