1 graham cracker crust
Bottom Layer:
4 oz. cream cheese softened
1 tbsp. milk
1 tbsp. sugar
1 1/2 cup coolwhip
Top Layer:
1 cup milk
2 small pkg. vanilla instant pudding
1- 16 oz. can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
Directions:
Mix cream cheese, 1 tbsp milk, 1 tbsp sugar together with hand mixer. Softly fold in thawed coolwhip. Spread on bottom of graham cracker crust.
In a large bowl, mix together milk, pudding and pumpkin, and spices. Mix for about 2 minutes. Pour over cream cheese mixture. Cover and refigerate for 3 hours. Serve chilled and with a dollup of coolwhip on top.
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