Double Layer Pumpkin Pie

4 oz. (1/2 [8-oz.] pkg.) cream cheese, softened
1 tbsp. each milk,  white sugar
1-1/2 cups frozen whipped topping, thawed
1 (9") prepared graham cracker crust
1 cup cold milk
2 pkg. (3.5 oz. each) instant vanilla pudding mix
1 can (15 oz.) solid pack pumpkin purèe
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves 

      In a large bowl, whisk cream cheese, 1 tbsp. milk and sugar until smooth.  Gently stir in whipped topping.  Spread into bottom of crust.  Pour 1 cup milk into large bowl, thoroughly mix in pudding mix, pumpkin, cinnamon, ginger and cloves.  When thickened, spread over cream cheese layer.  Refrigerate 4 hours, or until set.