CRUST:

1 3/4 c. graham cracker crumbs
1 c. sugar
1/2 c. butter, melted

PIE:

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

CRUST: Press into 9 x 13 inch pan.

PIE: Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes or until 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. Preparation Time: 15 minutes.

HINT: Soften cream cheese in microwave on High 15 to 20 seconds.