DIRECTIONS

  • Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
  • Gently stir in whipped topping.
  • Spread on bottom of crust.
  • Pour 1 cup cold milk into large bowl.
  • Add pumpkin, pudding mixes and spices.
  • Beat with wire whisk 2 minutes.
  • The mixture will be thick.
  • Spread over cream cheese layer.
  • Refrigerate 4 hours or until set.
  • Garnish with additional whipped topping and chocolate-dipped pecan halves.
  • Store in the refrigerator until just before serving.

ingredients

  • 4ounces cream cheese, softened
  • 11 tablespoon half-and-half or 1 tablespoon skim milk
  • 1tablespoon sugar
  • 1 1⁄2cups thawed whipped topping (such as Cool Whip)
  • 1(9 inch) graham cracker crust
  • 11 cup half-and-half or 1 cup skim milk
  • 1(16 ounce) can pumpkin puree
  • 2(3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix or (3 1/2 ounce) packages vegetarian instant vanilla pudding mix
  • 1teaspoon ground cinnamon
  • 1⁄2teaspoon ground ginger
  • 1⁄4teaspoon ground cloves