Double Layer Pumpkin Pie

4 ounces cream cheese softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 ½ cups thawed cool whip
1 graham cracker pie crust
1 cup cold milk or half-and-half
2 packages (4-serving size) JELL-O@ Vanilla Flavor Instant Pudding and Pie Filling
1 can (16 oz.) pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

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 with wire whisk; mix well. Spread over cream cheese layer: Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired