1 pkg. (3 oz.) cream cheese, softened
1 c. plus 1 tbsp. cold milk
1 tbsp. sugar
1 1/2 c. Cool Whip, thawed
1 Keebler ready crust graham cracker pie crust (deep dish size)
2 pkgs. (4 oz.) Jello vanilla instant pudding & pie filling
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into mixing bowl. Add pudding mix. Beat with wire whisk until smooth. Let stand 3 minutes.

Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Makes 8 servings.