Ingredients Pumpkin Layer: 1 cup cold milk 1 (15 ounce) can solid pack pumpkin puree
2 (3.5 ounce) packages instant vanilla pudding mix 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves
Layer of cheesecake: Four ounces of softened cream cheese One tablespoon of milk One spoonful of powdered sugar 1 ½ cups thawed frozen whipped topping 1 prepared 9-inch graham cracker crust
Transfer milk into a big basin for the pumpkin layer. Whisk in the pudding mix, cinnamon, ginger, cloves, and pumpkin puree until well combined. Give it five minutes or so to thicken.
In the meantime, use an electric mixer to thoroughly combine the cream cheese, milk, and sugar for the cheesecake layer in a large dish. Stir in whipped topping gently.
Pour into graham cracker crust and level with a spoon. Cover with thickened pumpkin mixture. For about four hours, cover and chill until set.
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