4 oz cream cheese, softened
1 T milk
1 T sugar
1 8-oz tub cool whip, thawed
1 graham pie crust
1 c milk
1 15-oz can pumpkin
2 pkg jell-o vanilla flavor instant pudding
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
Mix cream cheese, 1 T milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
Pour 1 c milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat wtih wire whisk 2 min or until well blended (mixture will be thick). Spread over cream cheese layer.
Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store in refrigerator.
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