Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker pie crust
1 c. cold milk
2 pkg. vanilla flavor instant pudding and pie filling
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Preparation

Mix cream cheese, 1 tablespoon milk and sugar in large bowl until smooth.
Gently stir in Cool Whip.
Then spread on bottom of pie crust.
Pour 1 cup milk into bowl.
Add pudding mix. Beat until well blended, 1 to 2 minutes.
(Mixture will be thick.) Stir in pumpkin and spices.
Mix well. Spread over cream cheese layer.
Refrigerate at least 3 hours.
Garnish with additional Cool Whip topping and nuts, if desired.
Makes 8 servings.