Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Cream Cheese Pumpkin Pie

Ingredients:

1 small can (15oz) pumpkin pie filling
1 pkg soft (8oz) Philly cream cheese
1 large tub Cool Whip
1 teaspoon pumpkin pie spice
2 deep 9" graham cracker pie crusts
(wafer or ginger snap may be substituted)
cinnamon (to sprinkle on top)
Ready Whip (for serving)


Preparation:

Combine pumpkin, cream cheese, and spice in mixer until well blended. Fold into Cool Whip gently, so that it stays fluffy.

Spoon into pie shells Crust should be well filled.

Cover and refrigerate for 1 hour.

To serve, top with Ready Whip and a light sprinkling of cinnamon for the perfect finishing touch.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.