Double-Layer Pumpkin Pie

Double-Layer Pumpkin Pie 1 pkg. (8 oz.) Cream Cheese, softened 1 cup plus 1 Tbsp. milk, divided 1 Tbsp. sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 ready-to-use graham cracker crumb crust (6 oz.) 1 can (15 oz.) pumpkin 2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves Tap or click steps to mark as complete Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust. Whisk remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.