4 oz. cream cheese, softened
1 tbsp. milk
1 tbsp. sugar
1 1/2 c. Cool Whip, thawed
1 graham crust
1 c. milk
2 (4-serving) pkg. instant vanilla pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Beat cream cheese, 1 tablespoon milk and sugar in bowl until smooth. Stir in Cool Whip. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with whisk 1 to 2 minutes. Mixture will be thick. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate 4 hours or until set.