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| 4 x ca. 30 g | Philadelphia Brand Cream Cheese; softened |
| 1 Esslöffel | Milk or half-and-half |
| 1 Esslöffel | sugar |
| 1 1/2 Tasse | Thawed Cool Whip Whipped Topping |
| 1 | Prepared graham cracker crumb crust; (6 ounces) |
| 1 Tasse | Cold milk or half-and-half |
| 1 Dose | (16 ounces) pumpkin |
| 2 Packung | (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling |
| 1 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | ginger ground |
| 1/4 Teelöffel | cloves ground |
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featuring a scrumptious double layer, requires no baking whatsoever.
A noble ending to the Thanksgiving feast.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread onto bottom of crust.
Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will he thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until set.
Double Layer Pecan Pumpkin Pie: Stir l/4 cup toasted chopped pecans into cream cheese mixture. Spread onto bottom of crust. Continue as directed.
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