- 6 ounces cream cheese, softened
- 2 tablespoons milk
- 1 tablespoon sugar
- 2 cups Cool whip, thawed
- 1 ready-crust Graham cracker crust
- 1 cold milk
- 1 package (6-serving size) vanilla instant pudding & pie filling
- 1 package (4-serving size) vanilla instant pudding & pie filling
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 1/2 cups canned pumpkin
1) In a medium bowl, whisk cream cheese, 2 tablespoons milk and sugar. Gently stir in Cool Whip; carefully spread mixture in pie crust.
2) In a large bowl, beat 1 cup milk, both pudding mixes and spices with a wire whisk for 1 minute. Whisk in pumpkin (mixture will be thick). Carefully spread over cream cheese mixture.
3) Refrigerate at least 4 hours until set.
4) Garnish with a sprinkle of cinnamon and sugar if desired. Store in refrigerator.
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