4 oz. cream cheese, softened
1 tbsp. milk or half and half
1 1/2 c. thawed Cool Whip
1 graham cracker ready crust
1 c. cold milk or half and half
2 (4 oz.) pkgs. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk. Gently fold in whipped topping and spread on crust.

Add pudding mix to 1 cup cold milk and beat 1-2 minutes until thick. Stir in pumpkin and spices using wire whisk; mix well. Spread over cream cheese layer.

Refrigerate at least 3 hours. Garnish with whipped topping and nuts if desired.

Hint: Soften cream cheese in microwave on high 15 to 20 seconds.