I have this on my list of "Must Try" recipes.
| 4 | oz. | cream cheese, softened |
| 1 | tbsp. | milk |
| 1 | tbsp. | white sugar |
| 1½ | c. | thawed non-dairy whipped topping |
| 1 | prepared graham cracker crumb crust (6 oz.) | |
| 1 | c. | cold milk |
| 2 | pkg. | instant vanilla pudding and pie filling (4 servings each) |
| 1 | can | pumpkin pie filling (16 oz.) |
| 1 | tsp. | ground cinnamon |
| ½ | tsp. | ground ginger |
| ¼ | tsp. | ground cloves |
Mix cream cheese, 1 tablespoon milk, and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread onto bottom of crust. (Helpful hint: Soften cream cheese in microwave on high 15 to 20 seconds.)
Pour 1 cup milk into large bowl. Add pudding mixes, pumpkin, and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with additional topping, if desired.
Store leftover pie in refrigerator.