8 oz cream cheese
2 cups milk, plus 2 Tbs
2 Tbs sugar
3 cups cool whip
4 small packages vanilla pudding
1 large can pumpkin puree
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
2 graham cracker crusts
Mix cream cheese, 2 Tbs milk, and sugar until smooth.
Stir in cool whip.
Divide mixture into 2 graham cracker crusts.
Mix 2 cups milk and pudding.
Add pumpkin, spices, and blend until fluffy.
Divide equally and spread evenly over cool whip mixture.
Refrigerate for at least 4 hours.
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