4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 1/2 cups frozen whipped topping, thawed
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1 prepared deep-dish graham cracker crust
1 cup very cold milk or half-and-half
2 (4-serving size) packages vanilla instant pudding mix
1 (16-ounce) can pumpkin (not pie filling)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Makes 8 servings.
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 prepared crust.
Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick). Whisk in pumpkin and spices, mixing well. Spread over cream cheese layer.
Refrigerate at least 3 hours. Garnish with additional whipped topping if desired.
Nutrition per serving: 284 calories (34 percent from fat), 11 g fat (7 g saturated), 20 mg cholesterol, 4 g protein, 44 g carbohydrate, 1.7 g fiber, 277 mg sodium.