This reminds me of a fall trifle! Soo good! Recipe from Spaceships and Laser Beams!
Ingredients
- 8 ounces cream cheese, softened
- ½ cup sugar
- 16 ounces Cool Whip
- 2 pre-made graham cracker crusts
- 3.4 ounces instant vanilla pudding
- 1 cup milk
- 2 cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 tablespoon cinnamon
Instructions
Bottom Layer
- Add cream cheese, sugar, and one 8-ounce tub of Cool Whip in a bowl and blend well with a hand mixer.
- Fill your pre-made crusts evenly with this mix.
Middle Layer
- Mix pudding and milk and stir until thick.
- Add 2 cups canned pumpkin.
- Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.
- Pour on top of the cheesecake layer.
Top Layer
- Top evenly with Cool Whip and sprinkle with spices.
- Refrigerate for at least an hour before eating so pie has time to set completely.
