4 ounces cream cheese softened
1 TBS. milk
1 TBS. white sugar
1 1/2 cups frozen whipped topping thawed
mini graham cracker pie crusts
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 can solid pumpkin puree
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
In large bowl, whisk together cream cheese, 1 TBS. milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
Top with spray whip cream if desired.
Refrigerate for 4 hours or until smooth.
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