Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CRUST--------------------------------
1 3/4 c Graham cracker crumbs 1/2 c Butter or margarine, melted
1/4 c Sugar

---------------------CREAM CHEESE LAYER--------------------------
8 oz Cream Cheese, softened 1/2 ts Vanilla Extract
2 ea Eggs, beaten 3/4 c Sugar

-----------------------PUMPKIN LAYER----------------------------
2 ea 3 3/4 oz pkgs Vanilla 1/4 ts Ground Nutmeg
Instant Pudding Mix 1/4 ts Ground Ginger
3/4 c Milk 12 oz Cool Whip, thawed divided
2 c Canned pumpkin (1-16 oz can) Cinnamon-sugar
1 ts Ground Cinnamon

Crust: Combine crust ingredients and press into a 13" x 9" x 2" baking
dish. Set Aside.

Cream Cheese Layer: Combine cream cheese, eggs, and 3/4 cup sugar.
Beat until fluffy. Spread over crust. Bake at 350 degrees for 20
minutes. Set aside to cool.

Pumpkin Layer: Combine pudding mix and milk. Beat 2 minutes at medium
speed with electric mixer. Add pumpkin, cinnamon, nutmeg, and ginger
. Mix well. Stir in 1 cup Cool Whip. Spread over cream cheese layer.
Cool in refrigerator.

When cool, spread remaining Cool whip on top. Sprinkle top with
cinnamon-sugar. Store in refrigerator. Yield: about 15 servings.

From the kitchen of Susan Hahn.

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