Layered cream pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (3-ounce) cream cheese softened |
| 2 | tablespoons | Butter or margarine; softened |
| ¼ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
| 1 | Container; (4-ounce) frozen non-dairy whipped topping thawed | |
| 1 | Chocolate cookie crumb pie crust ready-made | |
| 1 | pack | (4 1/8-ounce) chocolate instant pudding & pie filling mix |
| 1¾ | cup | Milk cold |
| 3 | tablespoons | Pecans chopped |
Directions
At least 30 minutes or up to 4 hours before serving: In a small mixer bowl at medium speed, beat cream cheese and butter or margarine until smooth. Beat in sugar and vanilla until well blended. Stir in 1 cup of the whipped topping until blended. Spread in bottom of crust.
Prepare pudding according to package directions, using 1¾ cups milk.
Pour over cream layer in pie crust. Refrigerate at least 10 minutes or up to 3 ½ hours. Decorate with remaining whipped topping and sprinkle with nuts.
Posted to brand-name-recipes by Tiina <4Angels@...> on Mar 05, 1998
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