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- No Cooking, Delicious Pie
- T. Curtis
- 4 oz (112 grm). Philadelphia Cream Cheese, softened
- 1 cup (225 ml) plus 1 Tbsp (15 ml). milk, divided
- 1 Tbsp (15 ml). sugar
- 1 8 oz (224 grm). tub Cool Whip Whipped Topping, thawed, divided
- 1 6 oz (168 grm). graham cracker pie crust
- 1 15 oz (420 grm). can pumpkin
- 2 pkgs. (4 serving size each) Jello Vanilla Flavor Instant Pudding & Pie Filling
- 1 tsp (5 ml). ground cinnamon
- 1/2 tsp (2 ml). ground ginger
- 1/4 tsp (1 ml). ground cloves
- Mix cream cheese, 1 Tbsp (15 ml). milk, and the sugar in a large bowl until well blended.
- Gently stir in half of the whipped topping.
- Spread onto bottom of graham cracker pie crust.
- Pour 1 cup (225 ml) milk into clean large bowl.
- Add pumpkin, dry pudding mixes, and spices.
- Beat with wire whisk 2 minutes or until well blended (Mixture will be thick).
- Spread over cream cheese layer in pie crust.
- Refrigerate for four hours or until set.
- To serve:
- Dollop with remaining whipped topping.
- Store in refrigerator.
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