Best Double Layer Pie Recipes

DOUBLE LAYER PUMPKIN PIE

Steps:

• In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
• Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
• Refrigerate 4 hours, or until set.

DOUBLE-LAYER PUMPKIN PIE

Steps:

• In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust., In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves. , Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.

KEEBLER 5 MINUTE DOUBLE LAYER CHOCOLATE PIE

Steps:

• 1. In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be very thick.)
• 2. Whisk in half of whipped topping.
• 3. Carefully spread in crust.
• 4. Spread remaining whipped topping over top.
• 5. Garnish as desired.
• 6. Enjoy immediately or refrigerate until ready to serve.

5 MINUTE - DOUBLE LAYER CHOCOLATE PIE

Steps:

• Beat milk, pudding and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.) Spread in crust.
• Spread remaining whipped topping over pudding layer in crust.
• Enjoy immediately or refrigerate until ready to serve. Garnish as desired.

DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.
• In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.
• Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.

DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a large mixing bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth.
• Gently stir in 1 1/2 cups of whipped topping.
• Spread mixture on bottom of pie crust.
• In a second bowl, stir pudding mix with 2 cups milk until thick.
• Immediately stir in remaining whipped topping.
• Spread mixture over peanut butter layer.
• Scatter peanut butter cups over top of pie.
• Cover and refrigerate for 4 hours.

DOUBLE LAYER PUMPKIN PIE CHEESECAKE

Steps:

• Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.
• Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.
• Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.

DOUBLE LAYER CHOCOLATE PUMPKIN MOUSSE PIE

Steps:

• CRUST: In a bowl, combine cookie crumbs and butter until moistened. Pat evenly into bottom and up sides of 10-inch pie plate. Bake in 350F oven for about 10 minutes or until firm. Let cool.
• CHOCOLATE GANACHE LAYER: In a bowl, place chocolate and butter. In a small saucepan bring cream to a boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled pie crust.
• PLace in refrigerator for about 1 hour or until set.
• PUMPKIN LAYER: Meanwhile, in large bowl, cream the cream cheese and sugar until fluffy. Beat in pumpkin puree, vanilla, cinnamon, ginger, and cloves until smooth.
• Whip 1 cup whipping cream. Fold half of the cream into pumpking mixture untl light. Fold in remaining whipped cream until well combined.
• Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm.
• MAKE AHEAD: Cover and refrigerate for up to 2 days. Garnish with cream and nutmeg before serving.

5 MINUTE DOUBLE LAYER CHOCOLATE PIE

Steps:

• In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of whipped topping. Carefully spread in crust.
• Spread remaining whipped topping over top.
• Garnish as desired. Enjoy immediately or refrigerate until ready to serve.

5 MINUTE -DOUBLE LAYER CHOCOLATE PIE

Steps:

• 1. In a large bowl, beat milk and pudding mix with wire whisk for 1 minute (mixture will be very thick). Whisk in half of whipped topping. Carefully spread in crust.
• 2. Spread remaining whipped topping over top. Garnish as desired. Refrigerate until ready to serve.
• 3. If you choose to, preheat oven to 375 degrees. Brush the crust with a beaten egg or egg white. Place on a cookie sheet and bake for 5 minutes for a golden crust. Let cool before filling.

DOUBLE LAYER PUMPKIN PIE

Steps:

• Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
• Gently stir in whipped topping.
• Spread on bottom of crust.
• Pour 1 cup cold milk into large bowl.
• Add pumpkin, pudding mixes and spices.
• Beat with wire whisk 2 minutes.
• The mixture will be thick.
• Spread over cream cheese layer.
• Refrigerate 4 hours or until set.
• Garnish with additional whipped topping and chocolate-dipped pecan halves.
• Store in the refrigerator until just before serving.

DOUBLE LAYER PUMPKIN PIE

Steps:

• 1. MIX cream cheese,1Tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in 3/4 of the whipped topping (saving the additional for the top). Spread on bottom of crust.
• 2. POUR 1 cup cold milk into large bowl. Add pumpkin,pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.)Spread over cream cheese layer.
• 3. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

SMART-CHOICE DOUBLE-LAYER PUMPKIN PIE

Steps:

• Beat Neufchatel, 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 Neufchatel layer.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.

DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE

Steps:

• 1. In large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently fold in 1 1/2 cups whipped topping. Spread mixture on bottom of pie crust
• 2. In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.
• 3. Scatter chopped peanut butter cups over top of pie. Cover and refrigerate for 4 hours.

5 MINUTE - DOUBLE LAYER CHOCOLATE PIE

Steps:

• In large bowl beat milk and pudding mix with wire whisk for 1 min. (mixture will be very thick). Whisk in half of whipped topping. Carefully spread in crust Spread remaining whipped topping over top Garnish as desired. Enjoy immediately or refrigerate until ready to serve.

NO BAKE SENSATIONAL DOUBLE LAYER PUMPKIN PIE

Steps:

• 1. Mix cream cheese,1 Tblsp.milk and sugar in large bowl mix with wire wisk until smooth.Gently stir in whipped topping.Spread on pie crust.
• 2. Pour 1 cup milk into bowl,add pudding mixes,beat with wire wisk until blended 1 to 2 minutes(mixture will be thick)
• 3. stir in pumpkin and spices using wire wisk,mix well.Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and chopped walnuts if desired.

ROSE MARY'S DOUBLE LAYER KEY LIME CHEESECAKE /PIE

Steps:

• 1. TO MAKE THE CRUST: Mix all crust ingredients together, and pour into a 9 inch springform pan. Press crust mixture firmly into pan and at least 1 inch up the sides of pan. Freeze for at least 20 minutes. Or you can bake in pre-heated 350 degree oven for 8 minutes, and let cool before filling with pie mixture.
• 2. FIRST LAYER: In a medium size bowl combine all ingredients listed in first layer and beat until smooth and creamy. Pour mixture into prepared crust.
• 3. Bake in a preheated 350 degree oven for about 25 minutes, or until filling is set. Let cool to room temperature. Then prepare second layer.
• 4. SECOND LAYER: In a medium size bowl, beat the cream cheese until light and fluffy, then add remaining ingredients and beat until smooth and creamy. Pour mixture over the baked and already cooled layer, and smooth out the top with a spatula.
• 5. Cover with plastic wrap or foil, and allow to chill for at least 4 hours, or over night. If you can wait that long. Then release the sides of pan, and place on a serving platter, and cover top with cool whip if desired, add extra grated lime zest for garnish if desired.
• 6. FYI: If fresh key limes are not available, you can use bottled KEY LIME JUICE, but fresh is much better. Key Lime juice has that extra kick that is missing in the regular limes.IT IS EASIER TO ZEST LIMES FIRST BEFORE EXTRACTING THE JUICE. TO EXTRACT MORE JUICE FROM THE LIMES PLACE THEM IN THE MICROWAVE FOR ABOUT 30 SECONDS then cut in half and extract juice. This is what the inside of the cheesecake looks like and the key limes really adds a tart flavor.

DOUBLE LAYER PUMPKIN PIE

Steps:

• 1. Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with wire whisk until smooth. Gently stir in cool whip and spread on bottom of crust. Pour 1 cup of milk into a bowl. Add pudding mixes. Beat with a wire whisk for 1 minute. Mixture will be thick. Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese mixture. Refrigerate 4 hours or until set.

DOUBLE LAYER CHOCOLATE PIE

Steps:

• Mix cream cheese, 1 T milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups of the whipped topping. Spread on bottom of crust. Pour 1 1/2 cups milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. Mixture will be thick. Stir in 2 cups of the whipped topping. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.

DOUBLE LAYER CHOCOLATE PIE

Steps:

• Combine 1 1/2 cups milk and pudding mix in a bowl. Beat with an electric mixer until thick. Spread pudding into pie crust.
• Beat Neufchatel cream cheese, sugar, and 1 tablespoon milk with an electric mixer until smooth. Fold in whipped topping. Spread over chocolate pudding. Sprinkle with grated chocolate. Cover, and chill for at least 3 hours.