4 oz. cream cheese, softened
1 cup plus 1 tbsp. cold milk
1 tbsp. sugar
1 tub (8 oz.) Cool Whip, thawed
1 prepared graham cracker crust (6 oz.)
1 can (16 oz.) pumpkin
2 pkg. (4 serving size) vanilla instant pudding
1 tsp. ground cinnamon*
1/2 tsp. ground ginger*
1/3 tsp. ground cloves*

In a large bowl, mix cream cheese, 1 Tbsp. milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of crust. In a second bowl, stir pumpkin, pudding mix and spices into remaining milk. Beat with wire whisk until well blended. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours. Serve with remaining whipped topping. Make 8 servings.

*Can substitute with 2 tsp. of pumpkin pie spice.