Decadent No-Bake Pumpkin Cheesecake

• 1 package Cream Cheese (8oz Package)
• 1 cup Plus 2 Tablespoons Cold Milk, Divided Use
• 2 Tablespoons White Sugar
• 3 cups Cool Whip
• 1 whole Graham Cracker Crust (store Bought Or Homemade)
• 2 packages Instant Vanilla Pudding (approximately 3oz Size Package)
• 1 can Pumpkin Puree (28oz Can)
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Cloves
• 2 cups Cool Whip

1. 1. Put cream cheese in a large mixing bowl and whip it with an electric mixer until smooth.
2. 2. Add the 2 tablespoons of milk and the sugar. Blend until smooth.
3. 3. Gently fold in 3 cups of the Cool Whip.
4. 4. Spread the cream cheese mixture on the bottom of the pie crust.
5. 5. Pour remaining 1 cup of milk into a large mixing bowl then add the packages of vanilla pudding.
6. 6. Beat with an electric mixer until well blended and it begins to thicken slightly, 1-2 minutes.
7. 7. Stir in pumpkin and spices and mix well.
8. 8. Spread this over the cream cheese layer. It will seem really full and tall, but don't worry.
9. 9. Top with the remaining 2 cups of Cool Whip. It will create a dome shape once covered. This is a very tall pie.
10. 10. Refrigerate at least 2 hours prior to serving.

cream cheese, milk, white sugar, graham cracker crust, vanilla pudding, pumpkin puree, cinnamon, ground ginger, ubc

Taken from tastykitchen.com/recipes/desserts/decadent-no-bake-pumpkin-cheesecake/ (may not work)