4 oz. cream cheese, softened
1 tbsp. milk or half and half
1 tbsp. sugar
1 1/2 c. thawed whipped topping
1 graham cracker pie crust
1 c. milk or half and half
2 pkgs. (4 serving size) vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

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

Mix cream cheese, milk 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 with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired. Serves 8.