April 13, 2007, Newsletter Issue #313: No-Bake Pumpkin Pie

Tip of the Week

4 ounces cream cheese, softened
1 Tbsp milk
1 Tbsp white sugar
1-1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Whisk together cream cheese, milk and sugar until smooth. Gently stir in whipped topping. Spread onto bottom of crust.

Pour milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger and cloves. When thickened, spread over cream cheese layer. Refrigerate 4 hours, or until set.

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