4 oz Cream cheese — soften
TB milk — 1% 1 tb
light 1 graham cracker pie crust 1 c milk, 1% 2 pk
sugar free vanilla pudding 16 oz pumpkin, can 1 ts
cinnamon, ground 1/2 ts ginger, ground 1/4 ts cloves,
ground Mix cream cheese, milk & sugar in large bowl with wire whisk until
smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1
cup of milk into bowl. Add pudding mix. Beat with wire whisk until well
blended 1-2 minutes. Mixture will be thick. Stir in pumpkin and spices with
wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least
3 hours. Garnish with additional whipped topping if desired. Makes 8
servings.
Yields
8 Servings