Pumpkin Cream Cheese Pie
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 tub (8 oz.) Whipped Topping, thawed, divided
1 graham cracker pie crust
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) vanilla pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended.
Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into large bowl.
Add pumpkin, dry pudding mixes and spices.
Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
Spread over cream cheese layer.
REFRIGERATE 4 hours or until set.
Top with remaining whipped topping just before serving.
Store leftover pie in refrigerator.