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cream cheese cold half and half sugar graham cracker pie crust vanilla instant pudding pumpkin cinnamon ginger cloves
Viewed: 16 - Published at: 5 months agoIngredients
- 1 (3 oz.) pkg. cream cheese, softened
- 1 c. plus 1 Tbsp. cold half and half or milk
- 1 Tbsp. sugar
- 1 1/2 c. thawed Cool Whip
- 1 graham cracker pie crust
- 2 (4 serving size) pkg. vanilla instant pudding
- 1 (16 oz.) can pumpkin
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. cloves
Method
- Mix cream cheese, 1 tablespoon half and half and sugar with wire whisk until smooth.
- Gently stir in whipped topping; spread on bottom of crust.
- Pour 2 cups half and half into mixing bowl. Add pudding mix; beat with wire whisk until well blended, 1 to 2 minutes.
- Let stand 3 minutes.
- Stir in pumpkin and spices; mix well.
- Spread over cream cheese layer.
- Refrigerate at least 2 hours.
- Garnish with additional whipped topping and nuts, as desired. Makes 8 servings.
