Double Layer Pumpkin Pie - cooking recipe

Ingredients

1 (3 oz.) cream cheese
1 c. plus 1 Tbsp. cold milk
1 Tbsp. sugar
1 (12 oz.) whipped topping
1 baked pie shell
2 pkg. vanilla instant pudding (4 serving size)
1 can pumpkin (16 oz.)
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Preparation

Mix cream cheese, sugar and 1 tablespoon milk with wire whisk until smooth.
Gently stir in whipped topping.
Spread on bottom of pie shell.
Pour 1 cup milk in bowl; add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes, then let stand 3 minutes.
Stir in pumpkin and spices and mix well.
Spread over cream cheese layer.
Refrigerate for at least 2 hours.
Chill for 2 hours.
Garnish with whipped topping.