Year-Round Pumpkin Pie Recipe. YES.

Well HELLO there again!

You thought Thanksgiving was over....? 

If you're like this girl who is still eating turkey sammies for lunch-

not so much.

Per my "anatomy of a Thanksgiving table" post last weekend,

you have probably gathered I don't enjoy much of the food

but I EL-OH-VEE-EE pumpkin pie!

I made this idiot-proof

(don't quote me on that)

double layer pumpkin pie for our "Brew" Thanksgiving potluck. 

This recipe is sooo easy that you can throw it together year round-

that way you don't have to wait until Thanksgiving dinner to devour it :)

You Will Need..

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup plus 1 Tbsp. milk, divided

1 Tbsp. sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1 can (15 oz.) pumpkin

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

Make It..

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP.

I didn't snap a picture of the end product because I was jamming to 
Garth Brooks on Pandora in the kitchen while whippin'
this little baby up and my phone died, but here is a photo via the Kraft site
where I got the recipe:

So. Yesterday was "Cyber Monday."

Did everyone enjoy their one day of non-violent sale shopping??

I get so antsy waiting for this stuff to arrive.

WHICH REMINDS ME- I never received my

stupid bubble bib necklace from The Pokadot Shop.

Ugghhhhh scaammmmm.

I should be receiving my new brown leather

saddle bar stools for the kitchen first...

EXCITED! :)