Smashing Pumpkin Pie in Your Face

1 pkg (3 oz) Philadelphia No-fat Cream Cheese, softened
1 Cup plus 1 Tablespoon, cold Pet Evaporated Skim Milk
1 Tablespoon sugar
1 Cups thawed Low-fat Cool-Whip Whipped Topping
1 Ready-Crust Graham Cracker Pie Crust
2 Pkgs. (4 oz serving size) Jell-O Vanilla Flavor (Sugar Free-Fat-Free) 
	Instant Pudding
1 Can (16 oz) pumpkin
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp ground cloves

Mix cream cheese, 1 Tbsp. Milk and sugar with wire whisk until smooth. Gently
stir in whipped topping. Spread on bottom of pie crust.Pour milk (remaining 
1 cup) into mixing bowl. Add pudding mix. Beat with wire whisk until well 
blended, 1 - 2 minutes. Let stand for 3 minutes. Stir in pumpkin and spices, 
mix well. Spread over cream cheese layer.Refrigerate at least 2 hrs. Garnish 
with dollops of low-fat Cool Whip as you serve each slice of pie. 
Serves 6 - 8.