Makes:
8 servings
Total Time:
4 hr 40 min
Submitted by:
Category:
Desserts
Sub Category: Pies
what you need
- 4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
- 1 Tbsp. milk
- 1 Tbsp. sugar
- 1 cup (8 oz.) Cool Whip Whipped Topping, thawed, divided
- 1 Honey Maid Graham Pie Crust (6 oz.)
- 1 cup milk
- 1 can (16 oz.) pumpkin
- 2 pkg. (4 serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
make it
MIX: cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread into crust.
POUR: 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE: 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
Notes
How to soften cream cheese: Place completely unwrapped package of cream cheese on microwavable plate. Microwave on High 10 to 15 seconds or until slightly softened.
