Double-Layer Pumpkin Pie

4 oz. cream cheese, softened
1 T. milk
1 T. sugar
8 oz. tub whipped topping
1 graham cracker crust
1 c. cold milk

1 – 16 oz. can pumpkin
2 boxes instant vanilla pudding
(4 serving size)
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves

Mix cream cheese, milk, and sugar in a bowl with a wire whisk until smooth. Gently stir in 1-1/2 c. whipped topping. Spread evenly into crust. Pour 1 c. milk into large bowl and add pumpkin, pudding, and spices. Mix with wire whisk until well mixed. Mixture will be thick. Spread over cream cheese layer, refrigerate for 4 hours and top with remaining whipped topping.