Bottom layer:
4 oz. cream cheese (softened)
1 Tbsp. milk or half & half
1 Tbsp. sugar

Top layer:
1 ½ cups thawed cool whip topping
1 gram cracker ready crust
1 tsp. cinnamon
¼ tsp. ground cloves
1 cup cold milk or half and half
1 (16 oz.) can pumpkin
2 small pkg. instant vanilla pudding
½ tsp. ginger

Mix cream cheese, milk and sugar. Gently stir in whipped topping and spread on bottom of crust. Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well blended. (mixture will be thick) Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping.