Dessert Recipes

Black Bottom Pumpkin Cream Pie
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Ingredients
Pie crust:
  • 1 frozen 9-inch deep pie crust
  • baked according to package instructions
  • cooled
Chocolate Layer:
  • 1 cup cold Swiss Valley Farms milk 4 oz. Swiss Valley Farms cream cheese
  • softened 1 pkg. (3.9oz.) chocolate instant pudding and pie filling
    Pumpkin Layer:
    • 2/3 cup cold Swiss Valley Farms milk 4 oz. Swiss Valley Farms cream cheese
    • softened 1 pkg. (3.4oz.) vanilla instant pudding and pie filling 1/3 cup canned solid pack pumpkin 1 tsp. pumpkin pie spice
      Topping:
      • 1 cup Swiss Valley Farms whipping cream
      • whipped


        Directions
        For chocolate layer: In a medium bowl, combine all ingredients. Beat 2 minutes on lowest speed, scraping bowl occasionally. Spread mixture evenly onto bottom of crust. For pumpkin layer: In another bowl, combine all ingredients. Beat 2 minutes on lowest speed, scraping bowl occasionally. Carefully spread mixture evenly over chocolate layer. Cover loosely and chill 6 hours or overnight. Top with whipped cream. Makes: 8 servings.
        Dessert Recipes

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