1 tb Milk
1 tb Sugar
1 1/2 c Cool whip
1 Graham cracker pie crust, 9
-inch 1 c Milk
1 cn Pumpkin, canned 16 oz
2 pk Vanilla flavor instant
-pudding 1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves
4 oz Cream cheese
tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Sread over cream cheese layer. Refrigerate 4 hours or until set. *Helpful Hint; Soften cream cheese in microwave on high 15 to 20 seconds. —–