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4 oz. cream cheese, softened
1 tbsp. milk
1 tbsp. sugar
8 oz. whipped topping, thawed
1 prepared graham cracker crust
1 cup cold milk
2 packages (4 serving size) vanilla flavor instant pudding & pie filling
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Mix cream cheese, 1 tbsp. milk and sugar in large bowl with wire whisk until smooth.

Gently stir in 1-1/2 cups of the whipped topping. Spread onto bottom of crust.

Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed (will be thick). Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with remaining whipped topping.

Poster's Notes: I made this and it turned out very nicely (I made it without a crust because I'm very lazy).

Posted by Julie

Nutritional Info Per Serving: N/A