Pumpkin Chiffon Pie

This is the opposite of nutritious. It has some things in it that are next to non-food items. However, it is easy–fool-proof, actually–and undeniably delicious. For Kayray, here it is:

Pumpkin Chiffon Pie

Cream cheese–half of an 8 ounce package
1 TB sugar
Cool Whip–half of an 8 ounce carton, thawed
1 graham cracker crust (store bought is fine.)
1 cup of cold milk
2 pkgs of instant vanilla pudding mix (3.4 ounce box size)
1 can of pumpkin (16 ounce size)
1 t ground cinnamon
1/2 t ground ginger
1/2 t ground cloves
chopped nuts and/or additional Cool whip for topping

1. Beat together the cream cheese and sugar, then add the Cool Whip, mix well. Spread that mixture in the crust.

2. Beat the milk and pudding mixes together in a mixer on a high setting for about 2 minutes. Let it stand for a couple more minutes. Mix in the can of pumpkin and the spices. When they are well incorporated, spread the pumpkin/pudding mixture over the cream cheese layer.

3. Chill.

4. Decorate and serve.  Before serving you can garnish the top by spreading a smaller, concentric circle of coolwhip on top and sprinking chopped nuts on top of that.