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9"
graham cracker pie crust
4 ounces cream cheese
1 T milk
1 T
sugar
1 1/2 cups cool whip
1 cup cold milk
15 oz can pumpkin
2
small boxes instant vanilla pudding mix
1 tsp cinnamon
1 tsp pumpkin pie
spice mix
Mix cream cheese, 1 T milk and sugar. Gently fold in cool whip.
Spread on graham cracker crust.
Combine pumpkin, pudding mix, milk, cinnamon,
and pumpkin pie spice in mixer bowl; beat for 1 minute or until blended. Spread
over cream cheese and refrigerate 4-5 hours. Top with additional topping if
desired.

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