Double Decker Pumpkin Pie

4 ounces cream cheese, softened

1 tablespoon milk or half-and-half

1 tablespoon sugar

1 1/2 cup thawed Cool Whip whipped topping

1 ready-made graham cracker crust

1 cup cold milk or half-and-half

2 packages (4-serving size) vanilla flavor instant pudding and pie filling

1 (16-ounce) can pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Instructions

Mix cream cheese, 1 tablespoon 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 using wire whisk; mix well.

Pour into pie crust over cream cheese layer.

Refrigerate for at least 3 hours.

Garnish with additional whipped topping and nuts if desired.