4 oz. cream cheese, softened
1 T. milk or half and half
1 T. sugar
1 ½ c. thawed cool whip
1 Keebler ready-crust graham cracker pie crust
2 pkgs. (4-serving size) jello vanilla instant
pudding
1 can (16oz) pumpkin
1 t. cinnamon
½ t. ground ginger
½ t. ground cloves
Mix cream cheese, 1 T. milk and sugar in a large
bowl with wire whisk until smooth.
Gently fold in cool whip. Spread
on bottom of crust. Pour 1 cup milk
into bowl. Add pudding mix. Beat with wire whisk until well blended, 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 cool whip and nuts
if desired.