Ingredients:
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 8oz tub whipped topping, thawed, divided
1 graham cracker pie crust
1 cup milk
1 15 oz can pumpkin
2 small boxes vanilla flavor instant pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions:
Mix cream cheese, 1 tablespoon milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread into bottom of crust.
Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. Mixture will be thick. spread over cream cheese layer.
Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.
1 comment:
This is a great idea and I love the way your pie looks. This is my first visit to your blog, so I took some time to browse through your earlier entries. I'm so glad I did that. You've created a great spot for your readers to visit and I really enjoyed the time I spent here. I'll definitely be back. I hope you have a great day. Blessings...Mary
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