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

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 1 1/2 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. Preparation time: only 15 minutes.