3 oz Package cream cheese, soft
1 cup Cold milk (or half-n-half)
1 tablespoon Cold milk (or half-n-half)
1 tablespoon Sugar
1-1/2 cups Thawed Cool-Whip topping
1 each Graham cracker crust
2 each 4 oz pkgs Vanilla Inst. Pudding
16 oz Can pumpkin
1 teaspoon Ground cinnamon
1/2 teaspoon Ground ginger
1/4 teaspoon Ground cloves
Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into mixing bowl, add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir pumpkin and spices into pudding mixture, mix well. Spread over cream cheese in crust. Refrigerate at least 2 hours. Garnish with additional whipped topping.