Margaret Riley, Lehigh Acres, FL
- 4 ounces softened cream cheese
- 1 tablespoon milk
- 1 tablespoon sugar
- 1-1/2 cup Cool Whip
- 1 baked pie shell (or can use a graham cracker crust)
- 1 cup milk
- 2 packages (4 serving size) Instant Vanilla Pudding
- 1 16-ounce can pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
Mix cream cheese, milk, sugar. Add Cool Whip. Spread on bottom of crust.
Add pudding mix to 1 cup milk and beat one minute. (Mixture will be thick.) Stir in pumpkin and spices. Mix well. Spread over cream cheese layer.
Refrigerate three hours. Garnish with Cool Whip or spread over entire pie surface.