Ingredients
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1 (8 ounce) package cream cheese, softened
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2 1/2 cups whipped topping, divided
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1 cup confectioners' sugar
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1 teaspoon vanilla extract
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1 (3 1/2 ounce) package vanilla instant pudding mix
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1/4 cup milk
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1 1/2 cups 100% pumpkin puree (not the pie mix)
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2 teaspoons pumpkin pie spice
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8 inches prepared graham cracker crusts
Instructions
- In a medium-mixing bowl combine cream cheese, 1 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth.
- Spread evenly over crust.
- In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping.
- Stir until thoroughly combined.
- Spoon mixture over cream cheese layer.
- Top with remaining 1/2 cup of whip topping.
- I will put it in a pastry bag and decorate the top with the whip cream.
- Chill at least 1 hour before serving.