Mile High No-Bake Pumpkin Cheesecake

Serving Size: 8 Slices Prep Time: 25 minutes Cook Time: N/A

Ingredients

1 Graham Cracker Crust (Recipe usually on the graham crumb package)
FOR CREAM CHEESE LAYER
1 pkg. (8oz) Cream Cheese
1 cup + 2 tbs Milk (Cold)
2 tbs White Sugar
3 cups Cool Whip (Thawed)
FOR PUMPKIN LAYER
2 pkgs Instant Pudding (Vanilla, 85g)
1 can Pumpkin (Puree, 796ml)
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Cloves
1/4 tsp Nutmeg
FOR TOPPING
2 cups Cool Whip

Instructions

CREAM CHEESE LAYER:

  1. Mix cream cheese with an electric mixer until smooth.
  2. Add 2 tablespoons of milk and the sugar. Blend until smooth.
  3. Gently fold in 3 cups Cool Whip.
  4. Spread on bottom of pie crust.

PUMPKIN LAYER:

  1. Pour 1 cup of milk into large mixing bowl then add both packages of vanilla pudding.
  2. Beat with electric mixer until well blended 1-2 minutes and begins to thicken slightly.
  3. Stir in pumpkin and spices and mix well.

TOPPING:

  1. Spread over cream cheese layer. It will seem really full and tall, but don't worry. 
  2. Top with 2 cups Cool Whip. It will create a dome shape once covered. This is a very tall pie. :)
  3. Refrigerate at least 2 hours prior to serving.

Note: Original recipe found on the Art and the Kitchen website.