Source: Kraftfoods.com
1 pkg. (8 oz.) cream cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 graham cracker pie crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon*
1/2 tsp. ground ginger*
1/4 tsp. ground cloves*
Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until
blended. Stir in half the COOL WHIP. Spread into crust. Whisk remaining milk,
pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over
cream cheese layer. Refrigerate 4 hours or until set. Top with remaining COOL
WHIP just before serving.
*Note: I don't use cloves, but instead use a bit more cinnamon and ginger. I got
this originally from a friend, and she uses pumpkin pie spice instead of the
other spices. She said she got the recipe from a magazine. (This was years ago,
before the internet)