No-Bake Cheesecake Pumpkin Pie - cooking recipe

Ingredients

8 inches prepared graham cracker crusts
1 (8 ounce) package cream cheese, softened
2 1/2 cups whipped topping, divided
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3 1/2 ounce) package vanilla instant pudding mix
1/4 cup milk
1 1/2 cups 100% pumpkin puree (not the pie mix)
2 teaspoons pumpkin pie spice

Preparation

In a medium-mixing bowl combine cream cheese, 1 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth.
Spread evenly over crust.
In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping.
Stir until thoroughly combined.
Spoon mixture over cream cheese layer.
Top with remaining 1/2 cup of whip topping.
I will put it in a pastry bag and decorate the top with the whip cream.
Chill at least 1 hour before serving.