This is a quick no-bake pie with a bottom layer of cheesecake and a top layer of pumpkin. Pretty and yum!
Ingredients
4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1-1/2 cups whipped cream topping (such as Cool Whip)
1 graham cracker pie crust
1 cup cold milk or half and half
2 small vanilla flavored instant pudding packages
1 (16-ounce) can pumpkin pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground cloves
Directions
- Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes–mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.