20 min prep
4 hr 20 min downright
Makes 10 servings.
Fixings
1 pkg. (8 oz.) block cream cheese, diminished
1 mug in addition to 1 Tbsp. milk, partitioned
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, defrosted, partitioned
1 HONEY MAID Graham Pie Crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. every) vanilla moment pudding mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Directions
Beat cream cheese, 1 Tbsp. drain and sugar in substantial vessel with race until mixed. Mix fifty-fifty the COOL WHIP. Spread onto base of crust.
Whisk remaining milk, pumpkin, dry pudding mixes and flavors 2 min. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until firm. Serve finished with staying COOL WHIP.
4 hr 20 min downright
Makes 10 servings.
Fixings
1 pkg. (8 oz.) block cream cheese, diminished
1 mug in addition to 1 Tbsp. milk, partitioned
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, defrosted, partitioned
1 HONEY MAID Graham Pie Crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. every) vanilla moment pudding mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Directions
Beat cream cheese, 1 Tbsp. drain and sugar in substantial vessel with race until mixed. Mix fifty-fifty the COOL WHIP. Spread onto base of crust.
Whisk remaining milk, pumpkin, dry pudding mixes and flavors 2 min. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until firm. Serve finished with staying COOL WHIP.
