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Ingredients
6 Ounces cream cheese, softened
2 Tablespoons milk
1 Tablespoon sugar
2 Cups cool whip, defrosted
1 Graham cracker pie crust
1 Cup cold milk
1 (6 serving) Package vanilla instant pudding, pie filling
1 (4 serving) Package vanilla instant pudding, pie filling
2 1/2 Teaspoons pumpkin pie spice
2 1/2 Cups canned pumpkin
Instructions
In a medium bowl whisk together cream cheese, 2 tablespoons milk and sugar. Gently stir in cool whip.
Carefully spread in pie crust.
In a large bowl beat 1 cup milk, both boxes of pudding and pumpkin pie spice with a wire whisk for one minute.
Whisk in pumpkin, mixture will be thick.
Carefully spread over cream cheese layer.
Refrigerate for at least 4 hours.
Garnish as desired and keep remainder refrigerated.