@laura.b.zeka: Pumpkin Cream Pie INGREDIENTS: - 1 container (8 oz) Cool Whip, thawed - 4 oz cream cheese, softened - 1 prepared 9-inch graham cracker pie crust - 1 cup pumpkin puree - 1/4 cup granulated sugar - 1/4 cup instant vanilla pudding mix (dry) - 1/2 tsp ground cinnamon (optional, for topping) DIRECTIONS: 1. In a large mixing bowl, beat softened cream cheese until smooth and creamy. 2. Gently fold in half of the thawed Cool Whip until well combined. 3. Spread the cream cheese mixture evenly into the prepared graham cracker pie crust. 4. In a separate bowl, combine pumpkin puree, granulated sugar, and dry instant vanilla pudding mix. 5. Stir until smooth, thick, and creamy. 6. Carefully spread the pumpkin mixture over the cream cheese layer. 7. Top with the remaining Cool Whip, spreading evenly across the pie. 8. Sprinkle with ground cinnamon for a delicious finishing touch. 9. Refrigerate for at least 3–4 hours, or until completely chilled and set. 10. Slice and serve cold. PREPARATION TIME: Prep Time: 15 minutes Chill Time: 3–4 hours Total Time: 3 hours 15 minutes to 4 hours 15 minutes Servings: 8 slices #PumpkinCreamPie #NoBakeDesserts #FallDessertRecipes

💗❌ ♈ Laura ♈ ❌💗

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Friday 06 November 2026 15:37:08 GMT