MIX cream cheese,
1 tsp milk and sugar in large bowl with wire whisk until smooth.
Gently stir in 1-1/2 cups of the whipped topping. Spread onto
bottom of crust.
POUR 1 cup milk into large bowl. Add pumpkin, pudding mixes 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 remaining
whipped topping. Store leftover pie in refrigerator. Makes
8 servings.
Helpful hint: soften cream cheese in microwave on HIGH
15 to 20 seconds.
