Ingredients
1 ½ cups crushed cinnamon graham crackers
6 tablespoons butter, melted
1 (8 ounce) block cream cheese, softened
1 cup powdered sugar
1 (8 ounce) containers whipped topping
12 ounces evaporated milk
15 ounce pumpkin puree
1 (5.1 ounce) instant vanilla pudding
1 teaspoon pumpkin pie spice
Instructions
In a bowl combine the crushed graham crackers and melted butter. Press the graham crackers into the bottom of a 9×9 pan.
In a medium mixing bowl combine the softened cream cheese and powdered sugar with an electric mixer. Fold in one container of whipped topping.
Spread the cream cheese mixture onto the crust carefully.
Next in a medium mixing bowl using an electric mixer combine the evaporated milk, pumpkin puree, instant pudding and pumpkin pie spice.
Spread the pumpkin mixture over the cream cheese mixture.
Top with the remaining whipped topping.
Refrigerate for 4 hours before serving. You can also freeze this, just let it thaw for 30 minutes before serving.
Garnish with some crushed graham crackers and cinnamon.
Slice and serve!
