From Barbara Dieffenderfer
1 package. cream cheese (3 oz.), softened
1 tbsp. milk
1 tbsp. Sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 in.) graham cracker crust
1 cup milk
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 (3.5 oz.) pkgs. instant vanilla pudding mix
1 (16 oz.) can solid pack pumpkin
Mix cream cheese, 1 tbsp. milk and sugar until smooth. Gently stir in whipped topping. Spread onto bottom of crust. Pour 1 cup milk into large bowl, adding pudding mixes, pumpkin and spices. Beat until well mixed (mixture will be thick). Spread over cream cheese layer. Refrigerate 4 hours. Garnish with additional whipped topping.