Double Layer Pumpkin Pie

4 oz. Philadelphia Brand Cream Cheese, softened.
1 Tbsp. each; milk and sugar
1 1/2 cups frozen whipped cream topping (thawed)
1 prepared graham cracker crumb crust (6 oz)
1 cup cold milk
1 can (16 oz.) pumpkin
2 pkgs. (4-serving size) Jell-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

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

Refrigerate four hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.