1
pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1
cup plus 1 Tbsp. milk, divided
1
Tbsp. sugar
1
tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1
HONEY MAID Graham Pie Crust (6 oz.)
1
can (15 oz.) pumpkin
2
pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1
tsp. ground cinnamon
1/2
tsp. ground ginger
1/4
tsp. ground cloves
BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread into crust. WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer. REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP.
