Viola Hewitt – Calgary, Alta.
Ingredients:
4 ounces cream cheese, softened
1 cup plus 1 tbsp milk or half-and-half
1 tbsp sugar
1-1⁄2 cups thawed whipped cream or other ready whip topping
1 ready-made graham cracker pie crust
1 (16 ounce) can pumpkin
2 pkgs Jello vanilla pudding
1 tsp ground cinnamon
1⁄2 tsp ground ginger
1⁄4 tsp ground cloves
Directions:
Mix together cream cheese, 1 tbsp milk, and sugar until smooth. Gently stir in whipped topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl. Add pumpkin, instant pudding, and spices. Beat until thick.
Spread overtop cream cheese layer. Refrigerate for 4 hours until set.
Garnish with whipped topping.
