(8 oz.) PHILADELPHIA Cream Cheese, softened
plus 1 Tbsp. milk, divided
ready-to-use graham cracker crumb crust (6 oz.)
(15 oz.) pumpkin
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.
Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until firm.
Serve topped with remaining COOL WHIP.