Ingredients
4 ounces cream cheese, softened1 tablespoon sugar1 tablespoon milk1 carton (8 ounces) frozen whipped topping, thawed, divided1 graham cracker crust (9 inches)1 cup cold milk2 packages (3.4 ounces each) instant vanilla pudding mix1 can (15 ounces) solid-pack pumpkin1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves
Preparation
In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust.
In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves.
Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.
