Cinderella Cheese Pie


1 9” baked pie shell3 1/2 ounce package butterscotch pudding mix1 (16 oz.) can pumpkin pie mix2 egg yolks1 tablespoon unflavored gelatin1 1/2 cups milk3 ounces cream cheese, cut up2 egg whites

In a heavy sauce pan: beat together the pudding mix, pumpkin pie mix, egg yolks, gelatin and milk.  Cook over medium heat, stirring, until smooth…..and boiling.Remove from and add the cream cheese. Beat with electric mixer until smooth. Chill until cold, but not quite set.Beat the egg whites until stiff and fold in.Put into pie shell and chill overnight.

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