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Ingredients Jump to Instructions ↓

  1. 4 ounces cream cheese, softened

  2. 1 tablespoon sugar

  3. 1 tablespoon milk

  4. 1 carton (8 ounces) frozen whipped topping, thawed, divided

  5. 1 graham cracker crust (9 inches)

  6. 1 cup cold milk

  7. 2 packages (3.4 ounces each ) instant vanilla pudding mix

  8. 1 can (15 ounces) solid-pack pumpkin

  9. 1 teaspoon ground cinnamon

  10. 1/2 teaspoon ground ginger

  11. 1/4 teaspoon ground cloves

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust. In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves. Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting. Yield: 6-8 servings.

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