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Creamy Layered Pumpkin Pie
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Using common products like Cool Whip, Jell-O, and Keebler Graham Cracker Crusts, you have the MOST delicious pumpkin pie dessert!

S. Chokel


  • 4 oz (112 grm). soft cream cheese
  • 1 tbsp (15 ml) milk
  • 1 tbsp (15 ml) sugar
  • 1-1/2 cups (350 ml) cool whip
  • 1 graham cracker crust
  • 1 cup (225 ml) cold milk
  • 2 3 oz (84 grm). packages instant vanilla pudding
  • 16 oz (448 grm). canned pumpkin
  • 1 tsp (5 ml). cinnamon
  • 1/2 tsp (2 ml). ginger
  • 1/4 tsp (1 ml). cloves
  • Cool Whip
  • Chopped Pecans, Optional
  • In a medium deep mixing bowl, beat cream cheese, milk, and sugar.
  • Add cool-whip to the cream cheese mixture.
  • Spread into graham cracker crust.
  • Combine milk and pudding in a larger mixing bowl and on a low speed, beat until thick.
  • Add the canned pumpkin and spices and mix well.
  • Spread the pumpkin mixture over cheese layer.
  • Refrigerate at least 4-6 hours.
  • Top with Cool whip and sprinkle with chopped pecans if you wish.
This is so easy for kids to make and even easier yet to eat!

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