New Sweet Potato Pie

By carvalhohm

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 2 eggs, beaten
• 3/4 cup sugar
• 2 prepared 9-inch graham cracker pie crusts
• 2 (3-1/2-ounce) packages instant vanilla pudding and pie filling
• 3/4 cup milk
• 2 cups peeled, cooked, and mashed sweet potatoes (2 to 3 large or one 17-ounce can)
• Dash of ground cinnamon
• 1 1/2 cups frozen whipped topping, thawed, divided (an 8-ounce container is 3-1/2 cups)
• 1/2 cup chopped nuts (optional)

Preparation

Step 1

Preheat oven to 350 degrees.

In medium bowl, mix together cream cheese and eggs until well blended. Add sugar and beat until fluffy.

Spread mixture into pie crusts and bake 20 minutes; let cool.

Meanwhile, in large bowl, stir together pudding mix and milk until smooth and thick. Add sweet potatoes and cinnamon and mix well; fold in 1 cup whipped topping.

Spread sweet potato mixture onto cooled pies. Garnish with remaining 1/2 cup whipping topping and sprinkle with chopped nuts. Store in refrigerator until ready to serve.