1 (3 oz.) pkg. cream cheese
1 c. + 1 tbsp. cold milk
1 tbsp. sugar
1 1/2 c. Cool Whip
1 graham cracker crust
2 pkgs. (4 serving size) vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves, ground

Mix cream cheese, 1 tablespoon milk and sugar with wire whisk. Gently stir in whipped cream. Spread on bottom of crust. Pour 1 cup milk in bowl. Add pudding mix. Beat until blended. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Top with remaining topping.