Ingredients
- 4 oz. cream cheese, softened
- 1 Tbsp. milk
- 1 Tbsp. white sugar
- 1 1/2 cups frozen whipped topping, thawed
- 1 (9 inch) prepared graham cracker crust
- 1 cup cold milk
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 1 (15 ounce) can solid pack pumpkin puree
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
Directions
In a large bowl, whisk together cream cheese, 1 Tbsp. of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer. Refrigerate 4 hours, or until set.
By Kathy Z from Philadelphia, PA
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