Tuesday, November 24, 2009


Hello LOVELY bloggers! How are you all on this wonderful Tuesday??

Aren't the fall leaves the best!
This is a pic I took last year around this time.

I can't believe that Thanksgiving is TWO days away. I have been looking forward to this holiday because it is by far one of my favorites. I can't wait to load up on all of the yummy turkey, dressing, mashed potatoes, green beans, rolls, tenderloin, and pumpkin whoopies that I can fit into my body!!

Today was Jon's office Thanksgiving party (so we got a head start on all of the festivities) and we were in charge of cooking the turkey. I am not sure if you are familiar with German ovens...... but they are TEEEENY compared to the "normal sized" American ovens. Needless to say, it was definitely a chore to cook a 20 pound turkey in our oven, but somehow ladies and gents, we made it happen and I think it turned out great. All that was left were the bones, so I think we must have done something right!

I have been meaning to share this new recipe with y'all for a while now, so without further ado, here's a Double Layer Pumpkin Pie thanks to Kraft.com! I made this on Saturday night and we are still eating on it, it's SOOOO tasty. And if you are looking for something easy to make for your Thanksgiving dinner look no further because here it is:

What you 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.)
Note: I made my own graham cracker pie crust because the premade Graham pie crust was not big enough!!
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

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread into crust.

WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining COOL WHIP just before serving.

To see the recipe and also a video on how to make this check out Kraft.com.

I hope you guys have a wonderful Tuesday!


Lindsey said...

Yum! Thanks for sharing the recipe friend!

LWLH said...

Yum that recipe sounds delish! :)
I have to work on Thanksgiving...boo!

Unknown said...

i'm making my first turkey thursday...i'm a bit nervous!!

glad yours turned out :o)

Annie said...

i can't wait to pig out either! ;)
only 2 full days till the feasting begins.
hope you have a wonderful thanksgiving hun!!

Jamie said...

We are in charge of bringing the pies this year, and I've been looking for a recipe to make. This one looks delicious. I think I'm going to give it a try.


katie + bret said...

Yum, yum, yum! Thanks for the recipe!

Have a great Thanksgiving and I love the picture!

Katie said...

Have a Happy Thanksgiving!!

Jax said...

What a gorgeous leaf! Did you take that photo?! Wow! And have a happy Thanksgiving! Funny about the German ovens.. haha! :)

JG said...

Oooh, that sounds GOOD! Have a great Thanksgiving!

Jenny @ Practically Perfect... said...

Happy Thanksgiving! And that pie sounds DELICIOUS!

Grand Pooba said...

Oh my gosh, anything with pumpkin and cream cheese in it is a winner for me! Thanks!

Kaci said...

Mmmmmmmmmmmmmmmm yummy!!

tootie said...

I love pumpkin anything :)

Have a wonderful Thanksgiving!!

Naturally Caffeinated Family said...

yummy=)! Happy Thanksgiving girl!! =)

Kelley said...

YUM! I can't wait to try this!