| Bottom-layer ingredients | ||
|---|---|---|
| 4 oz. | cream cheese | |
| 1 tbsp | milk | |
| 1 tbsp | sugar | |
| 1-1/2 cups | whipped topping | |
| 1 | graham cracker crust | |
| Mix ingredients (except crust) until smooth, gently stir in whipped topping. Spread in crust. | ||
| Middle-layer ingredients | ||
| 1 cup | cold milk | |
| 16 oz. | pumpkin | |
| 8 oz. | vanilla instant pudding (2 4-oz. packages) | |
| 1 tsp | cinnamon | |
| 1/2 tsp | ground ginger | |
| 1/4 tsp | ground cloves | |
| 1/2 tsp | ground nutmeg | |
| In a bowl, whisk until well mixed the above ingredients in order and spread over the cream cheese layer. Refridgerate at least 4 hours. | ||
| Top-layer ingredients | ||
| - | whipped cream as desired | |
| Garnish with whipped cream and serve. | ||