4 oz. cream cheese
1 tbsp. milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 Keebler ready crust
1 c. milk
2 pkg. vanilla instant pudding
1 can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

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. Stir in pumpkin and spices with whisk, mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts, if desired.