4 oz. cream cheese, softened
1 tbsp. milk or Half & Half
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 Graham cracker crust
1 c. cold milk or Half & Half
2 pkg. (4 oz. serving size) Jello instant vanilla pudding mix
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 tablespoon milk or cream 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 to 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.