| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 x ca. 30 g | Philadelphia Brand Cream Cheese; softened |
| 1 Esslöffel | Milk* |
| 1 Esslöffel | sugar |
| 1 1/2 Tasse | Thawed Cool Whip Whipped Topping |
| 1/4 Tasse | Toasted chopped pecans |
| 1 | Graham cracker crumb crust |
| 1 Tasse | Cold milk or half and half |
| 16 x ca. 30 g | Pumpkin |
| 2 Packung | (4-serving size) Jell-O Vanilla Flavor Instant Pudding |
| 1 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | ginger ground |
| 1/4 Teelöffel | cloves ground |
|
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping and pecans. 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. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping, pecan halves, and orange peel.. Store leftover pie in refrigerator.
Helpful Hint: Soften cream cheese in microwave on High 15 to 20 seconds.
|
|
Anmerkungen zum Rezept:
|
