Post by Loupy on Jan 6, 2016 13:48:34 GMT -7
FRENCH VANILLA SILK PIE
Author: KELLEY GRANT @ thegrantlife.com/
This is like the classic French silk pie that we normally have at Thanksgiving but VANILLA! Which I know – doesn’t sound like it would be as good but yall. IT IS. I actually gave away half of the pie to some friends because I was half a pie away from eating it all.
INGREDIENTS
2 cups graham cracker crumbs
1 stick of butter, melted
⅓ cup of sugar
½ block of cream cheese, softened
2 cups cool whip or homemade whipped cream
½ can of sweetened condensed milk
1 package French vanilla pudding mix
2 cups milk
INSTRUCTIONS
Mix together the graham cracker crumbs, melted butter and sugar until combined.
Press the into a lightly greased pie pan.
Place in the fridge or freezer to firm up.
Beat together the cream cheese and the sweetened condensed milk until smooth.
In a separate bowl beat together the pudding and milk for 2-3 minutes.
Fold in the pudding into the cream cheese mixture then fold in 1 cup of the cool whip.
Spread into chilled pie crust.
Top with remaining 1 cup whipped cream.
Keep in fridge until ready to serve.
Slice with a warm knife.
Enjoy!
Author: KELLEY GRANT @ thegrantlife.com/
This is like the classic French silk pie that we normally have at Thanksgiving but VANILLA! Which I know – doesn’t sound like it would be as good but yall. IT IS. I actually gave away half of the pie to some friends because I was half a pie away from eating it all.
INGREDIENTS
2 cups graham cracker crumbs
1 stick of butter, melted
⅓ cup of sugar
½ block of cream cheese, softened
2 cups cool whip or homemade whipped cream
½ can of sweetened condensed milk
1 package French vanilla pudding mix
2 cups milk
INSTRUCTIONS
Mix together the graham cracker crumbs, melted butter and sugar until combined.
Press the into a lightly greased pie pan.
Place in the fridge or freezer to firm up.
Beat together the cream cheese and the sweetened condensed milk until smooth.
In a separate bowl beat together the pudding and milk for 2-3 minutes.
Fold in the pudding into the cream cheese mixture then fold in 1 cup of the cool whip.
Spread into chilled pie crust.
Top with remaining 1 cup whipped cream.
Keep in fridge until ready to serve.
Slice with a warm knife.
Enjoy!
