4oz cream cheese, softened
1 TBS milk
1 TBS sugar
1 cup milk
1 can (15oz) pumpkin
2 pkg vanilla pudding
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 tub (8oz) cool whip
1 graham crust
1. Mix first 3 ingredients in large bowl with wire whisk until well blended. Gently stir in 1/2 cool whip. Spread into crust.
2. Mix next 6 ingredients in a large bowl. Beat with wire whisk until well blended (will be thick). Spread over cream cheese layer.
3. Refrigerate 4 hours or until set. Top with remaining cool whip. Serves 10.
Great alternative to the regular old stuff. Keeps well in refrigerator for a few days.
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