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Categories:
cream cheese milk sugar graham cracker pie crust cold milk regular vanilla pumpkin ground cinnamon ground ginger ground cloves
Viewed: 42 - Published at: 9 years agoIngredients
- 4 oz. cream cheese, softened*
- 1 Tbsp. milk
- 1 Tbsp. sugar
- 1 1/2 c. thawed Cool Whip
- 1 (6 oz.) Ready-Crust graham cracker pie crust
- 1 c. cold milk
- 2 (4 serving size) pkg. French or regular vanilla pudding and pie filling
- 1 (16 oz.) can pumpkin
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
Method
- Beat cream cheese, 1 tablespoon of milk and sugar in a large bowl with wire whisk until smooth.
- Gently stir in whipped topping.
- Spread on bottom of crust.
- Pour 1 cup of milk into bowl.
- Add pudding mix.
- Beat with wire whisk for 1 to 2 minutes (mixture will be thick).
- Stir in pumpkin and spices with wire whisk.
- Mix well. Spread over cream cheese layer.
- Refrigerate 4 hours until set.
- Store in refrigerator.
- Makes 8 servings.
