Double Layer Pumpkin Dessert
By: Melanie Boone
Published: Monday, January 3, 2011 - 3:02pm

Ingredients




8 ounces cream cheese, softened
2 tablespoons milk
2 tablespoons sugar
3 cups cool whip (thawed)
2 graham cracker crusts (6 ounces each)
1 cup cold milk
4 packages instant vanilla pudding
2 cans pumpkin
1 teaspoon ground ginger
1/2 teaspoon ground cloves

Preparation

1 Spread graham cracker crust along bottom of 13x9 inch pan. 2 Beat cream cheese, 2 tbs. milk, and sugar with wire whisk until smooth. 3 Gently stir in cool whip. 4 Spread mixture on bottom of crust. 5 Pour 1 cup cold milk into separate mixing bowl. 6 Add pudding mix to milk and beat with wire whisk for 1-2 minutes until mixture is thick. 7 Stir in pumpkion and spices. 8 Spread over cream cheese layer. 9 Refrigerate about four hours, until set.

About


Great recipe for holidays, especially for kids who may not like traditional pumpkin pie.