1 pk Cream cheese — 3 oz 3 3/8 oz Each
Softened 1 cn Pumpkin — l6 ounces
1 tb Sugar 1 ts Ground cinnamon
1 ct Frozen whipped topping — 4 1/2 ts Ground ginger
oz Thawed 1/4 ts Ground cloves
1 ea Graham cracker crust — 8 or Chopped nuts and/or
9 Inches Additional
1 c Cold milk Whipped topping, optional
2 pk Instant vanilla pudding mix
In a mixing bowl, beat cream cheese and sugar until smooth. Add
whipped topping and mix well. Spread into crust. In another bowl,
bear milk and pudding mixes on low speed until combined; beat on high
for 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix
well. Spread over cream cheese layer. Chill. Garnish with nuts and/or
whipped topping if desired. Yield: 6-8 servings
Yields
1 servings