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This is a pie I make every year for Thanksgiving or Christmas. It's a family favorite!!!
1 package (3 ounces) cream cheese, softened
1 Tablespoon half and half
1 Tablespoon sugar
1 1/2 cups thawed cool whip
1 prepared graham cracker crust (6 ounces)
1 cup cold half and half
2 packages (4-serving size) vanilla instant pudding and pie filling
1 can (16 ounces) pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Mix cream cheese, 1 tablespoon half and half and sugar until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until thickened.
Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate 2 hours or overnight. Garnish with additional whipped topping and chocolate dipped pecan halves, if desired.
Serves 8
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