Double Layer Pumpkin Pie

4 oz. cream cheese
1 Tbsp. milk
1 Tbsp. sugar
1 tub (12 oz) whipped cream - thawed, divided
2 graham pie crusts (6 oz)
1 cup milk
1 can pumpkin (15 oz - 2 cups)
2 pkg. (4 serving size) Jello instant pudding
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with a wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto crust. Pour 1 cup milk into the bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 min. or until well blended (mixture will be thick) Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in fridge. Makes 10 servings.