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Easy Double Layer Pumpkin Pie
It is also a No Bake Pie!!!
1- Graham Cracker Pie Crust (2 extra servings size) 10 inches
8 oz. Cream Cheese, Softened
1 (8 oz tub) Cool Whip
2 Tablespoons Sugar
2 Tablespoons Milk
1 can (15 oz) pure Pumpkin
2 packages Instant Vanilla Pudding (3.4 oz size)
1 and 3/4 teaspoon Pumpkin Pie Spice ***See Note***
1 cup of milk
For the Cream Cheese Layer:
In a medium bowl cream together softened cream cheese, milk and sugar until well combine. Mix in half of the tube of cool whip until smooth.
Pour into graham cracker crust smoothing out and set aside.
For the Pumpkin Layer:
In another medium bowl mix together the pumpkin, Pumpkin Pie Spice, both packages of instant vanilla pudding, and a cup of cold milk. Mix until Thick and pour on top of cream cheese layer. Evenly spreading over the cream cheese layer.
Refrigerate until firm. At least 4 hours. I prefer 8 hours.
***Note***If you do not have Pumpkin Pie Spice on hand you can use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves.
Fancy Peanut Butter Balls
My whole family loves these. I really think I should make them more often. I know my family would love that. Not to mention, my husband’s co-workers!
2 cups peanut butter (chunky or smooth–I prefer to use either all smooth or 1 cup chunky and 1 cup smooth)
1/2 cup butter-softened
3 cups confectioners/powdered sugar
1 tsp vanilla
3 cups Rice Krispie Cereal
1/4 bar pure paraffin wax
3 cups of Chocolate chips
Mix peanut butter, butter vanilla and powdered sugar, add cereal mixing well until well combined.
Form dough into 1″ balls (I use a cookie baller to make uniform shapes) and place them on a cookie sheet covered with wax paper. Chill for 20 minutes in the fridge or pop them in the freezer for 10 minutes.
In a double boiler or microwave melt 1/4 bar of pure paraffin (yes, wax, I know it’s weird but that’s what you do!!) with 3 cups of chocolate chips.
While I am working on forming the ‘balls’ I always store them in the fridge until I am ready to dip them in the chocolate.
You can use any dipping chocolate. I like to melt some white chocolate and drizzle over the top.
Using fork or slotted spoon, dip the peanut butter balls into the chocolate and place on wax paper. Chill until set.
I make these at Christmas time but they are good anytime of the year. My family LOVES them.
This Recipe is linked to the following:
My Nana’s Hot Fudge Sauce!
I really debated on even posting this recipe. The recipe is very dear to me and holds a very sentimental place in my heart. However, my nana would want me to share it….so I am.
3/4 cup sugar
1/2 cup Cocoa
1/2 cup plus 2 tablespoons Evaporated Milk (find the 5 0z can)
1/3 cup light corn syrup
1/3 cup butter
1 teaspoon vanilla
1. Combine sugar and cocoa in small saucepan; Blend in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils!
2. Boil (and continue stirring) mixture for one minute.
3. Remove from heat; stir in butter and vanilla. Serve Warm.
This makes about 1 3/4 cup sauce. To store it; my nana used to place it in mason jars and store in the refrigerator. When she needed some she would nuke it in the microwave for 30 seconds until it was warm.
You can serve this over ice cream, brownies, toppings for pies, cookies…etc.
Note: for Mint Fudge Sauce add 1/4 teaspoon mint extract with the vanilla.