Double Layer Pumpkin Pie

4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon granulated sugar
1/2 cup thawed Cool Whip
1 graham cracker pie crust
1 (16 ounce) can pumpkin
2 small packages vanilla flavor instant
    pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set.

Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

NOTE: May add 1/4 cup toasted chopped pecans to cream cheese mixture. Spread on bottom of crust, then continue as above.