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cream cheese milk milk sugar graham cracker crust solid pack pumpkin instant vanilla flavor ground cinnamon ground ginger ground cloves
Viewed: 82 - Published at: 6 years agoIngredients
- 4 ounces cream cheese
- 1 cup milk, plus
- 1 tablespoon milk, divided
- 1 tablespoon sugar
- 1 (8 ounce) carton Cool Whip
- 1 (9 inch) graham cracker crust
- 1 (15 ounce) can solid-pack pumpkin
- 2 (3 1/2 ounce) boxes instant vanilla flavor pudding and pie filling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Method
- In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
- Gently fold in half of the Cool Whip.
- Spread onto the bottom of the graham cracker crust.
- Pour remaining milk into another large bowl.
- Add pumpkin, pudding mixes, and spices.
- Beat with a wire whisk for 1 minute or until well blended.
- Spread over cream cheese layer.
- Refrigerate 4 hours or until set.
- Garnish with extra Cool Whip if desired.
