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Add a photoGreat for Thanksgiving or anytime!
Ingredients
- Crust: 1 cup flour, 1/2 cup butter, 1/2 cup chopped pecans
- First Filling:
- 1-8 oz stick cream cheese
- 2 cups powdered sugar
- 1 Tbsp milk
- 1 and 1/2 cup thawed extra creamy cool whip. Mix well and placed on cooled crust.
- Second Filling: Mix together
- 2-3.4 oz packages of vanilla flavored INSTANT Jello and
- 1 cup milk. Beat until very firm and thick (2 minutes).Stir in 1-16 oz can plain pumpkin, 1/4 tsp ground clove, 1/2 tsp ginger, 1 tsp cinnamon. Mix together well and spread over first filling. Refrigerate for 3 hours before serving
Directions
- Mix crust ingredients and press down into round 9" pie pan. Bake at 350 degree for 15-20 minutes or until edges are browned.
- Mix first filling and spread onto cooled crust.
- Mix second filling and spread over first layer.
- Top with more extra creamy Cool Whip and crumble some pecans on top until beautiful.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 939g | |
| Calories 2453 | |
| Calories from Fat 590 | 24% |
| Total Fat 66.58g | 83% |
| Saturated Fat 32.99g | 132% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 1665mg | 69% |
| Potassium 840mg | 24% |
| Total Carbs 390.07g | 104% |
| Dietary Fiber 4.5g | 15% |
| Sugars 262.81g | 175% |
| Protein 32.75g | 52% |
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