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

Mix cream cheese, milk and sugar in 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.