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. thawed Cool Whip
1 graham cracker crumb crust
1 c. milk or half and half
2 small pkg. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Preparation

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl.
Add pudding mixes.
Beat with wire whisk 1 minute.
(Mixture will be thick.) Stir in pumpkin and spices until well mixed.
Spread over cream cheese layer.
Refrigerate 4 hours or until set.
Garnish with additional whipped topping, if desired.
Store leftover pie in refrigerator.