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4 oz. cream cheese, softened in microwave on high 15-20 seconds 1 Tbsp. milk or half-and-half 1 Tbsp. sugar 1 1/2 c. Cool Whip, thawed 1 6 oz. graham cracker pie crust 1 c. cold milk or half-and-half 2 small pkg. Jello vanilla instant pudding and pie filling 1 16-oz. can pumpkin 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves Mix cream cheese, 1 Tbsp. milk, and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 c. milk into bowl. Add pudding mix; beat with wire whisk until well blended, 1-2 minutes. Mixture will be thick. 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 walnuts, if desired. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |