4 ounces of Philadelphia Cream Cheese, softened
1 tablespoon of milk
1 tablespoon of sugar
One 8 ounce tub of Cool Whip, whipping topping, thawed
1 prepared graham cracker crust, 6 oz
1 cup of cold milk
One 16 ounce can of pumpkin
Two 4 serving size packages of JELL-O Vanilla Flavor instant Pudding & Pie Filling
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of ground cloves




Mix the cream cheese, 1 tablespoon of 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 of milk into a large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. The mixture will be thick. Spread it over the cream cheese layer. Refrigerate for 4 hours or until set. Garnish with remaining whipped topping. Makes 8 servingss