1 (4 oz.) pkg. cream cheese (softened)
1 tbsp. milk
1 tbsp. sugar
1 1/2 cups thawed cool whip
1 graham cracker crumb crust
1 cup cold milk
1 (16 oz.) can sweet potatoes, mashed
2 (4 oz.) pkgs. instant vanilla pudding
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Mix cream cheese, milk and sugar in a large bowl. Beat with wire whisk, until smooth. Stir in cool whip. Spread mixture on top of crust. Pour cold milk into large bowl; add sweet potatoes, pudding mix and spices. Beat with wire whisk until well mixed. Mixture will be thick. Spread over cream cheese layer. Refrigerate at least 4 hours or until set. Garnish with cool whip. Store in refrigerator.