Double Layer Pumpkin Pie

The best picture I could get :)

Cream cheese and milk mixture

Pudding and milk mixture

cream cheese with whipped cream added

pudding mixed with pumpkin

bottom layer

finished product

The mangled mess of trying to get a good slice for pictures

It's Fall! That means it's time for the argument of who is team apple and who is team pumpkin. I'm team...both! Although I only like apple pie if it has a slice of sharp cheddar cheese on it, thanks Dad (I miss you!) So, aside from always having a slice of Anthony's grandma's pecan pie (find the recipe here) at Thanksgiving, I also love a slice of pumpkin pie. I do prefer it cold though, don't ask. I don't know why. Anyway, I saw this recipe for a double layer pumpkin pie and instantly said, I'm making it! 

Now, this recipe was definitely interesting to make. This is a no bake pie so that's a plus if you like those. While I still prefer a traditional pumpkin pie, my family loved this one. It's good, just very creamy. I think that if I make this again, I might make the first layer and freeze it before adding the much thicker and denser pumpkin layer. It just seemed to sink into the whipped cream layer. Or, perhaps make 2 pies out of it? Try it and let me know what you think! Also, let me know if you're team apple or pumpkin:)

Here's my interpretation of the recipe:

Double Layer Pumpkin Pie

1 pkg 3oz cream cheese (softened)

1cup + 1 Tablespoon cold milk

1 Tablespoon sugar

1½ c thawed cool whip

1 graham cracker pie crust

2 pkgs (4 serv size) vanilla instant pudding

1 16oz can pumpkin

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon cloves

Mix cream cheese, 1 Tablespoon milk & sugar with wire whip (whisk) until smooth. Gently stir in whip cream. Spread on bottom of pie crust.

Pour 1 cup milk in mixing bowl. Add pudding mix. Beat with wire whip until well blended, let stand 3 minutes.

Stir in pumpkin & spices, spread over cream cheese layer. Garnish with additional whip topping & nuts if desired.

*I cut 3oz off of an 8oz block of cream cheese

*The pudding boxes were the small 3.4oz ones

*The pumpkin was a 15oz can

*The cream cheese wasn't completely smooth after whisking the heck out of it.

*I mangled the poor pie trying to get a good clean slice for pictures. I had to freeze it and then try to slice it, which was a bit better. The final picture was as good as it was going to get :)

 

I hope you enjoy and give this recipe a second chance in your kitchen too.

 

Orange Juice Balls

It's been SOOO hot here in Texas that I just haven't wanted to cook anything. We're in that stage of summer where it's too hot to turn the oven on and it's too hot to stand outside next to a hot grill. If I were single, I'd probably just live off of sandwiches and cereal all summer, haha! The Lord has blessed me with a husband and 2 wonderful children who aren't as on board with that idea as I am. In any case, I've been thumbing through my recipes trying to find something "summery" to make. Hello Orange Juice Balls. No cooking required, yay! 

After making these, I'd say they were a flop in my book. They were really really wet and looking back, I think maybe I should have thawed out the orange juice and then measured the ½ cup. Instead, I packed my measuring cup with ½ cup of the frozen juice. Like I said, they were very wet (I couldn't add additional cookies because they got eaten up) and super tangy. I mean, they weren't terrible, I'd just tweak it a bit if I were to make them again. You can see in the pictures that the powdered sugar was soaked up instead of staying a white coating.

Here's my interpretation of the recipe:

Orange Juice Balls

1 - 7½ oz. pkg vanilla wafers (crush)

¾ c. Flaked coconut

¾ c. Powdered sugar

½ c. Undiluted frozen orange juice

Mix dry ingredients. Add juice & mix well.

Roll into small balls - - Then in powdered sugar

Makes about 30.

*I measured the orange juice without thawing it. Maybe next time thaw it before measuring it.

*I used additional powered sugar to roll the balls in. Not the amount in the ingredients list. That was added to the dry ingredients.

*I froze the balls before rolling in powdered sugar and then kept them in a sealed container in the fridge.

I hope you enjoy and give this recipe a second chance in your kitchen too.