4 oz Cream Cheese, softened 2 pk 4 serv size Vanilla Jell-O
1 tb Milk or half-and-half Instant pudding & pie
1 tb Sugar 1 cn 16 oz pumpkin
1 1/2 c Thawed Cool Whip topping 1/2 ts Ground ginger
1 Graham cracker crust (6 oz) 1/4 ts Ground cloves
1 c Cold milk or half-and-half
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire
wisk until smooth. Gently stir in whipped topping. Spread on bottom
of crust.
Pour 1 cup milk into bowl. Add pudding mix. Beat with wire wisk
until well blended, 1-2 minutes. (mixture will be thick)
Stir in pumpkin and spices with wire wisk; mix well. Spread over
cream cheese layer. Refrigerate at least 3 hours. Garnish with
additional whipped topping and nuts, if desired.
Reprinted from Cool Whip.
Yields
8 servings