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4 oz Philadelphia cream cheese, softened
1 T milk or half-and-half
1 T sugar
1 ½ c thawed cool whip
1 Graham cracker Pie Crust
1 c cold milk or Half-and-half
1 can (16 oz) pumpkin
2 pkg (4serving) Jello Vanilla flavor instant pudding
1 t ground cinnamon
½ t ground ginger
¼ t ground cloves
Mix cream cheese, 1 T milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 c cold milk into bowl. Add pumpkin, pudding mizes and spices. Beat with wire whisk intill well mixed. (mixture will be thick). Spread over cream cheese layer.
Refrigerate 4 hrs or until set. Garnish with additional whipped topping, if desired.
Double layer Pecan Pumpkin Pie: Stir ¼ c toasted chopped pecans into cream cheese mixture. Spread on bottom of crust. Continue as above.
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