- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon white sugar
- 1 (8 ounce) container whipped topping (such as Cool Whip®), thawed and divided
- 1 (6 ounce) graham cracker crust (such as Nabisco® Honey Maid)
- 1 (15 ounce) can pumpkin puree
- 1 cup milk
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.
- Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.
- Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.
04/04/2018
recipepes.com
Double Layer Pumpkin Pie Cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
