8 Ounces Cream Cheese (softened)

1 Cup Milk + 1 tablespoon, divided

1 Tablespoon Granulated Sugar

1 Teaspoon Vanilla Extract

8 Ounces Whipped Topping

1 Graham Cracker Crust

1 Can (15oz) Pumpkin Puree

2 Boxes Instant Vanilla Pudding Mix (3.4 ounces each)

1 Teaspoon Cinnamon

1 Teaspoon Pumpkin Pie Spice

1. Beat together the Cream Cheese, 1 Tablespoon of Milk, Sugar, and Vanilla in a large bowl. 

2. Fold in ½ of the whipped topping and spread in the graham crust.

3. Whisk together 1 cup of Milk, Pumpkin, Dry Pudding Mixes, and Spices until creamy. Spread gently over the cream cheese layer.

4. Top with the remaining ½ tub whipped topping. You can spread it as another layer or put a dollop in the middle of where each piece will be cut.

5. Refrigerate for at least 4 hours. 

6. Cut. Serve. Enjoy!