Categories: dessert, not tried

Ingredients

• 4 ounces (1/2 of 8 ounce package Philadelphia cream cheese, softened)
• 1 tablespoon milk
• 1 tablespoon sugar
• 1 tub (8 ounces) Cool Whip Whipped Topping, thawed, divided
• 1 honey maid graham pie crust (6 ounces)
• 1 cup milk
• 1 can (15 ounces) pumpkin
• 2 packages (4 serving size each) Jell-o Vanilla Flavor Instant Pudding and Pie filling
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves

Directions

1. Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until well blended.

2. Gently stir in half of the whipped topping.

3. Spread into crust.

4. Pour 1 cup milk into large bowl.

5. Add pumpkin, dry pudding mixes and spices.

6. Beat with wire whisk 2 minutes or until well blended.

7. (Mixture will be thick.)

8. Spread over cream cheese layer.

9. Refrigerate 4 hours or until set.

10. Garnish with remaining whipped topping.

11. Store leftover pie in refrigerator.

Email to a friend | Print this recipe | Back