4 oz. cream cheese, softened
1 tbsp. milk or half & half
1 tbsp. sugar
1 1/2 c. thawed Cool Whip whipped topping
1 Keebler ready crust graham cracker pie crust (6 oz.)
1 c. milk or half & half
2 pkg. Jello vanilla flavor instant pudding and pie filling
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Helpful hint: soften cream cheese in microwave on High for 15 to 20 seconds.

Mix cream cheese, milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick).

Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired. Makes 8 servings.