Double Layer Pumpkin Torte
     (Bev Qualheim)

     2 cups Graham cracker crumbs, spread flat in a 9" x 13" pan.
     4 oz Cream Cheese
     1 tsp milk
     1 tsp sugar
     1 1/2 cups Dairy Topping (cool whip)
     1 cup milk
     1 can pumpkin  (15 oz)

     2 pkgs vanilla instant pudding
     1 tsp ground cinnamon
     1/2 tsp ground ginger
     1/4 tsp ground cloves
     1/4 tsp allspice

     Using a wire whisk, mix: cream cheese, 1 tsp milk, sugar, in large bowl.  When that is blended, gently fold in Dairy Topping.  Spread on crust.  Place
     in fridge while you make the pudding.

     PUDDING:
     In large bowl mix, 1 cup milk, pumpkin,vanilla pudding mixes, and the spices.  Beat with whisk until well blended.  It will be quite thick.  Spread
     carefully over cream cheese mixture and quick chill to 40 degrees F.  Leave in fridge for about 4 hours to completely set and then top with more
     Whipped Dairy Topping before serving.
 
 
 




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