Pumpkin Cheese Cake - cooking recipe

Ingredients

4 oz. cream cheese, softened
1 Tbsp. sugar
1 Tbsp. milk or half and half
1 1/2 c. thawed Cool Whip
1 (6 oz.) graham cracker crust
1 c. cold milk
2 (4 serving size) pkg. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Preparation

Mix cream cheese, sugar and 1 tablespoon milk in a bowl with a wire whisk, until smooth.
Stir in whipped topping.
Spread on bottom crust.
Refrigerate.
Pour milk and pumpkin in bowl and mix in pudding with wire whisk until thickened.
Stir in pumpkin and spices with wire whisk and mix well.
Spread over cream cheese layer; distribute evenly.
Refrigerate 3 hours before serving.