4 oz cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 1/2 cups thawed COOL WHIP Whipped Topping
1 KEEBLER BREAD-CRUST Graham Cracker Pie Crust
1 Cup milk or half-and-half
2 packages (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1 can pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

4 oz cream cheese, softened 1 tablespoon milk or half-and-half 1 tablespoon sugar 1 1/2 cups thawed COOL WHIP Whipped Topping 1 KEEBLER BREAD-CRUST Graham Cracker Pie Crust 1 Cup milk or half-and-half 2 packages (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling 1 can pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves

HINT: Soften cream cheese in microwave on HIGH for 15 - 20 seconds

1. MIX cream cheese, milk, and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
2. POUR 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 - 2 minutes (Mixture will be thick)
3. STIR in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.