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Categories:
cream cheese sugar cool whip graham cracker crust vanilla pudding pumkin puree cinnamon ground ginger
Viewed: 17 - Published at: 2 years agoIngredients
- 3 oz pkg cream cheese softened
- 1 cup plus 1 tbs cold half and half
- 1 tbs sugar
- 1 and 1/2 cups thawed cool whip
- 6 oz keebler ready graham cracker crust
- 2 pkgs(4 serving size) Jello instant vanilla pudding mix
- 1 16 oz can pumkin puree
- 1 tsp cinnamon
- 1/2 tsp ground ginger
Method
- In kitchen Aid Mixer using wire whip attachment mix together the cream cheese 1 tbs half and half and sugar beat until combined and smooth.
- Gently fold in cool whip.
- Spread on the bottom of the graham cracker crust.
- Pour 1 cup half and half into mixing bowl.Add pudding mix. beat until well blended. 1-2 minutes.
- Let stand 3 minutes.
- Stir in the pumpkin and spices into the pudding mixture. Mix well.
- Spread over cream cheese layer
- just to the top crust edge.
- (Note) If you have to much pumpkin/pudding mixture just discard extra
- Place in fridge at least 3 hours.
- To serve:
- Slice and garnish with cool whip and toasted walnuts.
