Better Than Pumpkin Pie

By Julie

Refrigerate 4 Hours before serving it is better.

Serves 8 (if you want it to serve more or make it in a bigger pan than just double or triple this recipe. This recipe might have left over’s for another pan)

8 oz cream cheese softened
1 tablespoon milk or half and half
2 table spoons sugar
1 ½ cup thawed cool whip
1 graham cracker crust or you can make your own

Mix cream cheese, 1 tablespoon milk, sugar, in a bowl, than stir in the cool whip. Spread this mixture over the crust

1 cup milk or half and half
1 pkg of the large vanilla pudding
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 cup of canned pumpkin (you can add a half cup more if you would like)

Mix together the cup of cold milk, pudding, pumpkin, and spices. Mix well and spread over the cream cheese mixture.

Refrigerate for 2-4 hours, serve with a dollop of cool whip.