4 oz cream cheese-softened
1 T milk
1 T sugar
1 1/2 cups Cool Whip
1 (6 oz)graham cracker crust
1 cup cold milk
2 pkgs vanilla pudding (Jello)
1 can (16 oz) pumpkin
1 t cinnamon
1/2 t ginger
1/4 t cloves
Beat cream cheese, 1 T milk and sugar in large bowl with wire whisk, until smooth. Gently stir in whipped topping. Pour into graham cracker crust.
Pour 1 cup milk into bowl. Add pudding mix. Beat with wisk 1 to 2 minutes, mixture will be thick. Stir in pumpkin and spices with whisk, mix well. Spread over cream cheese layer. Refrigerate at least 4 hours or until set.