NO BAKE PUMPKIN PIE WITH COOL WHIP RECIPES

Steps:

• In a large bowl, using a mixer, blend together the instant pudding, milk, can of pumpkin and the cool whip.
• Pour the mixture into a pre-baked pie shell (even graham cracker work well) and sprinkle the top with the pumpkin pie spice.
• Refrigerate at least 3 hours before serving.

Steps:

• Use a food processor or blender to blend the graham crackers into a fine crumb. If you don't have a food processor/blender, place graham crackers in a ziploc bag and smash them using a rolling pin or something similar. Make sure there are no big pieces left.
• Place crumbs into a bowl and mix with melted butter and sugar. Pour this mixture into a 9inch pie plate. Press the crumbs into the bottom and up the sides of the pie plate, making sure to really pack it in. I like to use the back of a ¼ cup measuring cup to pack them in.
• Place the crust in the freezer for 2 hours to set.
• In a large bowl, mix together the softened cream cheese, 1 tbsp of half & half, and sugar until smooth. Gently fold in the cool whip until combined. Spread this evenly over the bottom of the frozen pie crust.
• In another large bowl, use a whisk to mix the pudding mix and 1 cup of half & half until well blended (1-2 minutes). Let this mixture stand for 3 minutes. After letting it stand, mix in the can of pumpkin, cinnamon, ginger, and cloves. Spread this evenly over top of the cream cheese layer.
• Place pie in the fridge for at least 3 hours to set.
• Place the heavy cream, powdered sugar, and vanilla in a large bowl. Use an electric mixer to beat on high speed for 2-3 minutes, or until stiff peaks form.