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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. 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. |