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 c. cold milk or half and half
1 Keebler Ready-Crust
2 pkg. (4 oz.) Jell-O instant pudding (vanilla)
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves (ground)

Preparation

Mix cream cheese, 1 tablespoon milk and sugar in a 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 with wire whisk until well mixed.
Spread over cream cheese layer. Refrigerate 4 hours, until set.
Add whipped topping if desired.
Store in refrigerator.