Double Layer Pumpkin Pie

4 oz (1/2 an 8-oz pkg) cream cheese, softened
1 cup plus 1 Tbsp milk, divided
1 Tbsp sugar
1 tub (8-oz) cool whip, thawed and divided
1 6-oz graham pie crust
1 can (15 oz) pumpkin
2 pkg (4-serving size each) Jell-o vanilla instant pudding & pie filling
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese 1 Tbsp milk and the sugar in a large bowl until well blended. Gently stir in half of the whipped topping. Spread onto bottom of the pie crust.

Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with a wire whisk 2 mi. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate for 4 hours or until set. Dollop with whipped topping. Store in refrigerator.

Serves 10.