Double Layer Pumpkin Pie

Yields: 8 servings

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) pkgs. instant vanilla pudding
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

In a large bowl, whisk together cream cheese, 1 tablespoon of
milk, and sugar until smooth. Gently stir in whipped topping.
Spread into bottom of crust. Pour 1 cup of milk into large
bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon,
ginger, and cloves. When thickened, spread over cream cheese
layer. Refrigerate 4 hours, or until set.