Ingredients

The following ingredients have 4 Servings
  • 1 Graham Cracker Pie Crust
  • 4 oz. Cream Cheese (softened)
  • 7 oz. Sweetened Condensed Milk
  • 2 tbsp. Lemon Juice
  • 1 tsp. Vanilla Extract
  • 2 tsp. Sugar
  • 1 cup Libby's 100% Pure Pumpkin
  • 8 oz. Cool Whip {split into two 4 oz. portions}
  • 1 box Jell-O Vanilla Instant Pudding Mix {3.4 oz.}
  • 1 tsp. Pumpkin Pie Spice

Instruction

  • In medium mixing bowl, beat Cream Cheese until fluffy.
  • Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well combined.
  • Pour mixture into Graham Cracker Pie Crust, spread out evenly, cover with lid, and chill in refrigerator overnight.
  • Also move Cool Whip to refrigerator and allow to thaw overnight.
  • The next day, mix together 4 oz. Cool Whip, Pumpkin, dry Vanilla Pudding Mix, and Pumpkin Pie Spice.
  • Carefully scoop mixture on top of the pie's cheesecake layer, spread out evenly, cover with lid, and freeze for 3 hours prior to serving, so it can firm up.
  • After 3 hours, remove from freezer, top with remaining 4 oz. Cool Whip, sprinkle with a dash of Pumpkin Pie Spice, and serve!