4 oz soft cream cheese
1 tbsp milk
1 tbsp sugar
1 ½ cup Cool Whip, thawed
1 graham cracker crust
1 cup milk
2 vanilla puddings
16 oz pumpkin
1 tbsp cinnamon
½ tsp ginger
¼ tsp cloves
Mix cream cheese, milk, and sugar in large bowl.
Stir until smooth.
Stir in Cool Whip, spread on piecrust.
Pour 1 cup milk into bowl.
Add pudding and beat until well blended (will be thick).
Stir in pumpkin and spice, mix well.
Spread over cream cheese layer.
Refrigerate for 3 hours minutes.
Can be garnished with additional Cool Whip and nuts.
Sugar: 13g
:
Calcium: 97mg
Calories: 234kcal
Carbohydrates: 27g
Cholesterol: 19mg
Fat: 13g
Fiber: 2g
Iron: 1mg
Potassium: 299mg
Protein: 4g
Saturated Fat: 6g
Sodium: 172mg
Vitamin A: 5077IU
Vitamin C: 5mg
