" Rich and creamy."
Ingredients
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 � cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
� teaspoon ground ginger
1/4 teaspoon ground cloves
Directions
Mix cream cheese, 1 tablespoon milk, and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread onto bottom of crust. (Helpful hint: Soften cream cheese in microwave on high 15 to 20 seconds.)Pour 1 cup milk into large bowl. Add pudding mixes, pumpkin, and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional topping, if desired. Store leftover pie in refrigerator. Makes 1 -9-inch pie.
