Double Layer Pumpkin Pie

Nate's favorite pie!

4 oz cream cheese, softened
1 tbsp milk
1 tbsp sugar
1 tub (8 oz) cool whip, thawed, divided
1 graham cracker crust
1 cup milk
1 can (15 oz) pumpkin
2 pkg (4-serving) vanilla instant pudding
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 a large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended (mixture will be thick). Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.