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Double Layer Pumpkin Pie

4 oz cream cheese, softened
1 tbls milk
1 tbls sugar
1-1/2 cups Cool Whip
1 graham cracker crust
1 cup cold milk
2 pkgs vanilla instant pudding
1 can (16oz) pumpkin
1 teas cinnamon
1/2 teas ginger
1/4 teas cloves

Mix cream cheese, 1 tbls milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes. (Mixture will be thick)
Stir in pumpkin and spices using wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.

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