4oz cream cheese, softened
1 Tbsp each milk & sugar
1 1/2 C Cool Whip, thawed
1 prepared graham cracker crust
1 C cold milk
1 (16oz) can pumpkin
2 (4 serving) pkgs vanilla pudding
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix cream cheese, 1 Tbsp milk and sugar with whisk until smooth. Gently stir in Cool Whip. Spoon into crust. Pour 1 C milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with whisk until well mixed. Spread over cream cheese. Refrigerate 4 hours or until set.
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