Time 20m Yield 6-8 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust., In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves. , Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.
Time 4h20m Yield 8 Number Of Ingredients 11 Steps:
In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust. Pour 1 cup of 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.
Yield 8 Number Of Ingredients 8 Steps:
Combine cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of pie crust. Pour remaining 1 cup evaporated milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate for 4 hours or until set. Garnish with additional whipped topping, if desired.
Time 1h20m Yield 10 servings. Number Of Ingredients 19 Steps:
Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.
Time 4h20m Yield 10 servings Number Of Ingredients 10 Steps:
Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust. Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.
Time 20m Yield 1 9inch pie, 8 serving(s) Number Of Ingredients 11 Steps:
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes. The mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping and chocolate-dipped pecan halves. Store in the refrigerator until just before serving.
Time 20m Yield 8 slices, 1 serving(s) Number Of Ingredients 11 Steps:
Mix w/ a whire whisk the cream cheese, milk and sugar, Fold in the whipped topping and spread this on the bottom of the graham cracker crust. Mix the cold milk, pumpkin, pudding, cinnamon, ginger and cloves and spread over first layer. Serve.
Yield 10 servings Number Of Ingredients 10 Steps:
Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust. Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.
Time 4h20m Yield 8 Number Of Ingredients 11 Steps:
Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust. Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture. Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.
Time 4h22m Number Of Ingredients 12 Steps:
Mix graham cracker crumbs, sugar, butter and ground cinnamon together in a bowl until fully incorporated. Press mixture into an 8 or 9 inch pie pan. Bake at 375 degrees F for 6-7 minutes. Remove from oven and let cool for at least 30 minutes before adding pie filling (you can also cool in the fridge if needed). Combine cream cheese, 1 Tablespoon evaporated milk, and sugar with a whisk until smooth and fully combined. Gently fold in Cool Whip. Spread cream layer on the bottom of the cooled pie crust. Pour remaining 1 cup evaporated milk into bowl. Add dry pudding mixes (do not prepare pudding as directed on box - just use the dry pudding mix). Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin puree and pumpkin pie spice with wire whisk until fully incorporated. Spread the mixture over the cream cheese layer. Refrigerate for 4 hours or until set. If desired, top with whipped cream.
