1 6-oz prepared graham cracker crust
4 oz cream cheese, softened in microwave for 15-20 seconds
1 TBS milk
1 TBS sugar
1 8-oz tub whipped topping
1 C milk
2 4-oz pkgs vanilla instant pudding
1 16-oz can pumpkin
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix cream cheese, TBS milk and sugar in a large bowl with a whisk until smooth.
Gently fold in 1/2 tub of whipped topping. Spread on bottom layer of crust.
Pour 1 C milk into bowl. Add pudding mixes, beat with whisk for 1 minute (mixture will be thick).
Stir pumpkin and spices into pudding mix. Spread over cream cheese layer in crust.
Refrigerate for 4 hours. Garnish with remaining 1/2 tub of whipped topping.
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