1 pkg. (3 oz.) Philadelphia brand cream cheese, softened
1 c. plus 1 tbsp. milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 Keebler Graham cracker crust (6 oz.)
2 pkg. (4 serving size) vanilla instant pudding filling
1 can pumpkin (16 oz.)
1 tsp. cinnamon
1/2 tsp. ginger

Mix cream cheese, 1 tablespoon milk and sugar until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup milk in mixing bowl, add pudding mix. Beat until well blended, 1 to 2 minutes. Let stand 3 minutes.

Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate at least 2 hours garnish with Cool Whip.