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

Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl. Add pudding mix, 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 Cool Whip and nuts if desired.