4 oz. of cream
cheese, softened
1 tablespoon of
milk or Half & Half
1 tablespoon of
sugar
1 1/2 cups of
thawed Cool Whip
1 Graham cracker
crust
1 cup of cold milk
or Half & Half
2 pkg. (4 oz.
serving size) of instant vanilla pudding mix
1 can (16 oz.) of
pumpkin
1 teaspoon ground
of cinnamon
1/2 teaspoon
ground of ginger
1/4 teaspoon
ground of cloves
Mix cream cheese, 1 tablespoon
milk or cream and sugar in large bowl with wire whisk
until smooth. Gently stir in whipped topping. Spread on
bottom of crust. Pour 1 cup milk into bowl. Add pudding
mix. Beat with wire whisk until well blended, 1 to 2
minutes. (Mixture will be thick.) Stir in pumpkin and
spices using wire whisk; mix well. Spread over cream
cheese layer. Refrigerate at least
