No Bake Triple Layer Pumpkin Pie

• Produce

  • 1/2 tsp Ginger
  • 1 can Pumpkin

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 5 cups Cool whip topping
  • 2 tbsp Sugar

• Bread & Baked Goods

  • 1 Graham cracker pie crust

• Dairy

  • 1 1/8 cup Half and half
  • 1 8oz pkg. Philadelphia cream cheese

• Other

  • 2 pkgs (4-serving size jell-o vanilla flavor instant pudding

Found on artandthekitchen.com

Description

Ingredients

• 1 8oz pkg. Philadelphia Cream Cheese softened
• 1 cup plus 2 Tbsp. cold half and half (can use milk if desired)
• 2 Tbsp. sugar
• 5 cups thawed Cool Whip topping
• 1 Graham Cracker Pie Crust (shortbread or gingersnap is also great)
• 2 pkgs (4-serving size) Jell-O Vanilla Flavor Instant Pudding
• 1 can (16oz) pumpkin (I use E.D. Smith Brand) some brands are too runny!
• 1 tsp. cinnamon
• ½ tsp. ginger
• ¼ tsp. cloves

Directions

• Mix cream cheese, 2 tbsp. half and half and sugar with wire whisk until smooth and NO lumps.
• Gently fold in 3 cups Cool Whip Topping. (make sure full combined together)
• Spread on bottom on pie crust. (do this by adding dollops over pie, then spread evenly)
• Pour 1 cup half and half into large mixing bowl, add both pkgs of vanilla pudding mix.
• Beat with wire whisk until blended 1 minute. (do not use mixer or it will get lumpy)
• Let stand 3 minutes.
• Stir in pumpkin and spices into pudding and mix well.
• Spread over cream cheese layer. (do this by adding dollops over pie, then spread carefully and evenly over pie, so layers dont mix together).
• Top with 2 cups Cool Whip topping.
• Refrigerate at least 2 hours prior to serving.