Bittity bopity boo!

By

Cinderella based pumpkin cheesecake. If a fairy godmother can make a carriage out of a pumpkin, watch out because we can make a pie out of a pumpkin!!!

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  • Average
  • 10 mins
  • 120 mins
  • Average budget

Ingredients

  • 1prepared 8-inch (6 oz) graham cracker pie crust
  • 4oz of cream cheese (softened)
  • 1 tblsp of evaporated milk (chilled) (Nestlé)
  • 1 tblsp of granulated sugar
  • 1 1/2 cups of frozen whipped topping
  • 1 cup of evaporated milk (chilled)
  • 2 packages (3.4 oz each) of vanilla instant pudding and pie filling mix
  • 1 can (15oz) Libby's 100% pumpkin
  • 2 tsp of cinnamon
  • Whipped topping (optional)

Preparation

Step 1

Combine cream cheese 1tblsp of evaporated milk and sugar, in a large bowl with a wire whisk until smooth.

Step 2

Gently stir in whipped topping, spread in bottom of pie crust.

Step 3

Pour 1 cup of evaporated milk into a bowl, add pudding mixes and beat with a whisk for 1 minute.

Step 4

Stir in pumpkin and cinnamon with wire which until well mixed .

Step 5

Spread over cream cheese layer in pie crust.

Step 6

Refrigerate for 4 house or until set.

Step 7

Garnish with additional whipped topping if desired.

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Great midnight snack but don't wait until the stroke of 12