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    Source of Recipe


    4 ounces cream cheese, softened
    1 tablespoon milk or half-and-half
    1 tablespoon sugar
    1 1/2 cups thawed whipped topping (the kind that comes in a plastic tub)
    1 commercially prepared graham cracker pie crust (6 oz.)
    1 cup cold milk or half-and-half
    1 can (16-oz.) pumpkin
    2 packages (4-serving size) vanilla flavor instant pudding & pie filling
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves

    Mix cream cheese, 1 tablespoon milk, and sugar in a large bowl with
    a wire whisk until smooth. Gently stir in whipped topping. Spread
    on bottom of crust. Pour 1 cup cold milk into bowl. Add pumpkin,
    pudding mixes, and spices. Beat with wire whisk until well mixed.
    (Mixture will be thick.) Spread over cream cheese layer. Refrigerate
    4 hours or until set. Garnish with additional whipped topping, if
    desired. Store leftover pie in refrigerator.

    Makes 8 servings.

    Double Layer Pecan Pumpkin Pie: Stir 1/4 cup toasted chopped pecans
    into cream cheese mixture. Spread on bottom of crust. Continue
    as above.




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