|by Ben Reed|
Offers a fantastic range of recipes for classic and contemporary cocktails, as well as expert practical advice on the best equipment and glasses.
1 - 10 of 359 for cool whip pumpkin pie
Combine pumpkin, cream cheese, ... blended. Fold into Cool Whip gently, so that it stays fluffy. Spoon into pie shells. Crust should ... the perfect finishing touch.
Make the pudding ... Mix the pudding, pie filling, Cool Whip, pumpkin pie spice, and ... filling and apple pie spice for the pumpkin filling and spice.
Combine milk, pudding, pumpkin, spice and Cool Whip. Beat 1 minute on low speed of mixer. Fill pie shell and refrigerate for 3 hours.
Pour milk into mixing bowl. Add pie filling mix. Beat ... minutes. Blend in pumpkin, spice, almonds, ... whipped topping and chocolate curls, if desired.
Combine pumpkin, milk, pudding mix and pumpkin pie spice in small ... 1/2 cups of Cool Whip. Spoon into ... about 4 hours. Top with remaining Cool Whip.
Combine pie filling (pumpkin), pudding, milk ... blended. Fold in Cool Whip. Spoon into ... minutes before cutting. Garnish with additional whipped topping.
Combine pudding mix ... Beat well. Add pumpkin, cinnamon and nutmeg. Mix well. Pour into pie shell and top with Lite Cool Whip. Chill for at least 2 hours.
Combine pumpkin, milk, pie filling mix and ... cups of the whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining topping.
GRAHAM CRACKER CRUST: ... about 30 minutes. Cool slightly. PUMPKIN LAYER: Mix pumpkin ... 1/4 cup sugar, whip until stiff. Fold ... cool. Top with Cool Whip.
Or 2 teaspoons pumpkin pie spice. Mix cream ... Spread over cream cheese layer. Refrigerate at least 2 hours. Makes 8 servings. May be frozen for later use.
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