Ingredients

• 4 oz. cream cheese, softened
• 1 tblsp. milk
• 1 tblsp. sugar
• 1 1/2 c. Cool Whip
• 1, 6 oz. graham cracker crust
• 1 c. cold milk
• 2 pkgs. vanilla instant pudding and pie filling
• 1, 16 oz. can pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

Directions

1. Mix cream cheese, milk, and sugar in large bowl with wire whisk until smooth.

2. Gently stir in whipped topping.

3. Spread on bottom of crust.

4. Pour milk into bowl; add pudding mixes. Beat with wire whisk for 1 min. (will be thick). Stir in pumpkin and spices until well mixed.

5. Spread over cream cheese layer.

6. Refrigerate for 4 hrs. or until set.

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