Pumpkin Cream Cheese Pie

• 4 ounces cream cheese
• 1 cup milk, plus
• 1 tablespoon milk, divided
• 1 tablespoon sugar
• 1 (8 ounce) carton Cool Whip
• 1 (9 inch) graham cracker crust
• 1 (15 ounce) can solid-pack pumpkin
• 2 (3 1/2 ounce) boxes instant vanilla flavor pudding and pie filling
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

1. In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
2. Gently fold in half of the Cool Whip.
3. Spread onto the bottom of the graham cracker crust.
4. Pour remaining milk into another large bowl.
5. Add pumpkin, pudding mixes, and spices.
6. Beat with a wire whisk for 1 minute or until well blended.
7. Spread over cream cheese layer.
8. Refrigerate 4 hours or until set.
9. Garnish with extra Cool Whip if desired.

cream cheese, milk, milk, sugar, graham cracker crust, solidpack pumpkin, instant vanilla flavor, ground cinnamon, ground ginger, ground cloves

Taken from www.food.com/recipe/pumpkin-cream-cheese-pie-44072 (may not work)