Double Layer Pumpkin Pie

4 oz cream cheese
1 tbsp milk
1 tbsp sugar
1 1/2 cups cook whip
1 graham cracker crust
1 cup cold milk
1 can pumpkin
2 small boxes instant vanilla pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 tbsp milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Pour and spread on bottom of crest.

Pour 1 cup milk in bowl. Add pumpkin, pudding, and spices. Beat well with wire whisk untill well mixed. Spread over cream cheese layer.

Refrigerate for four hours or until set. Garnish with whipped topping.