Ingredients

The following ingredients have 9 Servings
  • 8 oz. package cream cheese (softened (I used reduced fat))
  • 2 tbsp. milk
  • 2 tbsp. sugar
  • 1 tsp. vanilla
  • 2 c. Cool Whip
  • 1 9 oz. prepared shortbread or graham cracker crust (must be the LARGE prepared crust, not 6 oz.)
  • 2 small boxes instant vanilla pudding
  • 1 c. milk
  • 1 - 15 oz. can pumpkin puree
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. ginger
  • 1/4 tsp. clove

Instruction

  • In a small mixing bowl, beat cream cheese, 2 tbsp. milk, sugar, and vanilla until smooth.
  • Fold in Cool Whip.
  • Spread this mixture evenly into the bottom of the crust, careful not to lift up any crumbs in the crust.
  • In a large bowl, whisk together vanilla pudding mixes, 1 c. milk, pumpkin, and spices until smooth.
  • Carefully spread the pumpkin mixture over the cream cheese layer.
  • Refrigerate for 2-3 hours. Serve!
  • Dollop with Cool Whip for garnish, if desired!