- 4 ounces cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon sugar
- 1 ½ cups whipped topping, thawed
- 1 graham cracker pie crust
- 2 3 oz pkgs instant vanilla pudding mix
- 1 15 oz can pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
ingredients
directions
1. Mix cream cheese, 1 tbsp milk, and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. |
2. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick). |
3. Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired. |
Categories
Desserts, Pies
