Recipe by Lee Ann Miller of The Miller Haus Bed & Breakfast

Crust:
24 graham cracker squares (I use 2-1/2 packs)
1/3 c. white sugar
1/2 c. butter (melted)

Cream Cheese Layer:
1 (8oz.) cream cheese
3/4 c. white sugar
2 eggs

Pumpkin Layer:
2 small boxes vanilla instant pudding
3/4 c. milk
3 c. Libby pumpkin (I use the whole 29oz. can)
2 (8oz.) Cool Whip, divided
1 T. cinnamon

Combine crust ingredients and press into a 13"x9" pan.
Beat cream cheese and sugar together. Add eggs and beat again.
Pour cream cheese layer over crust and bake at 350 degrees for 20 minutes.
Cool.
Mix together pumpkin layer with 1 (8oz.) Cool Whip and put on top of baked layer. Top with remaining 8oz. Cool Whip.
*Remember don't let your pudding mixture set before adding it to the pumpkin mixture.
Happy Thanking!

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