1 8 ozcream cheese, room temperature
1 package instant vanilla pudding, 3.4 oz. each
1/4cup sugar
1/2 cup heavy cream, kept cold
1 teaspoon pure vanilla extract
1 cup whole milk
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
6 graham crackers, whole, then divided
place enough of the graham crackers and the bottom of an 8 x 8 square dish. Set aside and a bowl whip up the cream cheese, the sugar, whipping cream and vanilla until smooth and thickened . Using about of the mixture. spread it over the layer of graham crackers. In a separate bowl mix up the instant pudding, the pumpkin purée the pumpkin pie spice with the cold milk. When blended well and a little thickened take about half of the mixture and put it over the cream cheese layer. Then put another layer of the graham crackers to cover and begin it again with the cream cheese mixture and top it with the pumpkin mixture. I added Cool Whip to the top and I crushed some more of the cinnamon graham crackers over the top!
Place in the refrigerator for at least 2 hours, covered before serving!
