Creamy Pumpkin Bars
1 1/2 cups graham cracker crumbs
1/3 cup chopped walnuts, toasted
1/2 cup butter or margarine, melted
1/4 cup sugar
1 pkg. (8 oz.) cream cheese, softened
2 cups cold milk, divided
2 pkg. (3.4 oz. each) Vanilla Instant Pudding
1 can (15 oz.) solid-pack pumpkin
2 tsp. pumpkin pie spice
1 carton (8 oz.) Cool Whip; thawed, divided
Mix crumbs, walnuts, butter and sugar in a 13"x9"x2" baking dish.
Press firmly onto bottom of dish. Refrigerate until ready to fill.
In a large mixing bowl, beat cream cheese on low speed until smooth.
Gradually beat in 1/2 cup milk. Add remaining milk, pudding mixes,
pumpkin and spice. Beat on low speed about 2 minutes or until well
blended. Stir inhalf of the whipped topping. Pour over crust.
Refrigerate 2 hours or until set. Serve with remaining whipped
topping.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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