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- 1 graham cracker pie crust
- 1 package (8 oz.)Philadelphia cream cheese, softened
- 1 cup plus 1 tablespoon milk, divided
- 1 Tablespoons sugar
- 1 tub (8 oz.) Cool Whip, thawed, divided
- 1 can (15 oz.) pumpkin
- 2 packages (3.4 oz. each) vanilla pudding
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Beat cream cheese, 1 Tbsp. milk and sugar in large bowl until well blended.
- Fold in 1/2 of whipped topping. Spread into crust.
- Mix remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.)
- Spread over cream cheese layer.
- Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving.