1 4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed whipped topping
1 prepared graham cracker crumb crust (6 oz.)
1 c. cold milk
1 16 oz. can pumpkin
2 pkg. (4 serving size) vanilla instant pudding
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 whipped topping. Spread
onto bottom of crust. Pour 1 c. milk into large bowl. Add
pumpkin, pudding mixes and spices. Beat with wire whisk until
mixed. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish as desired. Store
leftover pie in refrigerator. Makes 8 servings.
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