95. Double Layer Pumpkin Pie
4 oz Philly Cream Cheese [softened],1 tb Milk,
1 tb Sugar, 1 1/2 c CoolWhip [thawed], 1 Graham cracker pie crust [prepared], 1 c Milk [cold], 1 cn (16oz) pumpkin, 2 pk Vanilla flavored Jell-o, Pudding & Pie filling, 4 ts Pumpkin pie spice.
Mix the cream cheese, 1 tb milk, and the sugar in a large bowl with a wire whisk `til smooth, then gently stir in the whipped topping and « of the pumpkin pie spice. Spread on the bottom of the prepared pie crust…
Pour 1 c cold milk into a bowl and add the pumpkin, pudding mixes, and the remainder of the spices beating with wire whisk until well mixed (it will be thick). Then spread over the cream cheese layer in the prepared pie crust…
Refrigerate for at least 4 hrs. `til set then garnish with additional whipped topping before serving…
96. Downside-Up Apple Pie
Double 9″ crust pie
3 tb Soft butter,1/2 c Brown sugar,*packed, 1/2 c Pecan halves.
6 md Tart apples, 1 tb Fresh lemon juice, 1/4 c Brown sugar,*packed, 2 tb Flour, 1 ts Cinnamon, 1/2 ts Nutmeg, 1/4 ts Salt.
May want to try a brown sugar substitute instead.
Prepare pastry and chill. Preheat the oven to 450 degrees. Downside-up Apple Pie, a double crust pie that you invert on a plate and then you have a caramel pecan topping Caramel Pecan Mixture: Cream the butter and brown sugar. Spread evenly into the bottom of a 9-inch pie pan. Press the pecan halves in an even design.
Roll out half the pastry to fit over the pecan layer, draping 1-inch over the pie pan. Combine the apples with lemon juice, brown sugar, flour, cinnamon, nutmeg and salt. Pour into the pastry. Pack down well.
Roll out the second half of the pastry to cover the apples. Seal edges by folding bottom crust over top crust. Moisten water with edges as you go.
Flute edges with a fork. Make vents on the top.
Bake for 10 minutes. Reduce heat to 350F and bake 30 – 35 minutes longer. Cool for 10 minutes and invert onto a serving plate.
As if by magic, this apple cake creates its own beautiful picture while in the oven.