No Bake Triple Layer Pumpkin Pie

🧂 Ingredients

• 1 graham cracker pie crust
• 1 pkg (8oz) cream cheese

  room temperature
• 1 cup (plus 2 tbsp) half and half cream

  10% MF
• 2 tablespoons granulated sugar
• 5 cups Cool Whip topping

  thawed
• 2 pkgs Jell-O Vanilla Instant Pudding

  4-serving size (3.4 oz)
• 1 can pure pumpkin puree

  15 oz size
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions

• 1 The cream cheese must be room temperature or you will have lumps in the
  cheesecake layer. The Cool Whip should also be thawed.
• 2 Using a hand mixer, combine the cream cheese, sugar, and 2 tablespoons of half
  and half cream. Combine until the mixture is smooth with no lumps.
• 3 Fold in 3 cups of the Cool Whip topping and blend until combined. I find a large
  whisk works great for this, but don't beat the mixture, just gently fold to
  combine.
• 4 Spread the cream cheese mixture onto the graham cracker crust. This works best
  by placing dollops of the mixture and then spreading evenly over the graham
  crust.
• 5 Pour 1 cup of half-and-half cream into a large mixing bowl. Add both packages of
  the dry instant vanilla pudding mix. Beat vigorously with a wire whisk for 1
  minute. Let stand for 3 minutes. DO NOT use an electric mixer to do this as the
  mixture gets too thick and becomes like glue.
• 6 Stir the pumpkin puree, cinnamon, ginger, and cloves to the pudding mixture. Mix
  until well combined.
• 7 Spread the pumpkin filling over the cream cheese layer. Again, do this by adding
  dollops and then spreading evenly. This will help ensure the nice layers.
• 8 Top with the whipped topping. Gently place plastic wrap over and chill in the
  fridge for at least 4 hours.
• 9 Optional: refrigerate without the whipped topping and add it just before
  serving.

Nutrition Info