Ingredients
4 oz. cream cheese
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. Cool Whip
1 graham cracker crust
1 c. milk
2 pkg. vanilla instant pudding mix
1 can pumpkin (16 oz.)
1 tsp. cinnamon
1/2 tsp. ginger
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Soften the cream cheese. Mix with milk and sugar with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust. In bowl, mix 1 cup milk with pudding mix until thickened. Stir in pumpkin and spice. Spread over cream cheese layer. Refrigerate for 3 hours. Garnish with additional Cool Whip and nuts, if desired.
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration