Decadent No-Bake Pumpkin Cheesecake

1. Put cream cheese in a large mixing bowl and whip it with an electric mixer until smooth.
2. Add the 2 tablespoons of milk and the sugar. Blend until smooth.
3. Gently fold in 3 cups of the Cool Whip.
4. Spread the cream cheese mixture on the bottom of the pie crust.
5. Pour remaining 1 cup of milk into a large mixing bowl then add the packages of vanilla pudding.
6. Beat with an electric mixer until well blended and it begins to thicken slightly, 1-2 minutes.
7. Stir in pumpkin and spices and mix well.
8. Spread this over the cream cheese layer. It will seem really full and tall, but don’t worry.
9. Top with the remaining 2 cups of Cool Whip. It will create a dome shape once covered. This is a very tall pie.
10. Refrigerate at least 2 hours prior to serving.