1 (3 oz.) pkg. cream cheese, softened
1 c. + 1 tbsp. milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 (6 oz.) graham cracker crust
2 pkgs. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired. Makes 8 servings.