Step 1

Beat cream cheese, sugar and 1 tablespoon of the cream in large bowl with whisk until blended.

Step 2

Fold in half the COOL WHIP. Spread onto bottom of crust.

Step 3

Whisk pumpkin, dry pudding mix, spices and remaining milk in medium bowl for 2 minutes or until thick.

Step 4

Spread over cream cheese layer.

Step 5

Refrigerate 4 hours or until firm.

Step 6

Serve topped with remaining Cool Whip.

Step 7

Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.

Step 8

Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.

Step 9

Refrigerate 4 hours or until firm.

Step 10

Serve topped with remaining COOL WHIP.