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

HELPFUL HINT: Soften cream cheese in microwave on HIGH 15 to 20 seconds. Mix cream cheese, 1 tablespoon 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.