Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. cream cheese, softened
1 Tbsp. milk or half and half
1 Tbsp. sugar
1 1/2 c. Cool Whip, thawed
1 large graham cracker crust
1 c. milk or half and half
2 (4 serving size) pkg. instant vanilla pudding
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Preparation

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