Double Layer Pumpkin Pie - cooking recipe

Ingredients

8 oz. cream cheese
2 Tbsp. milk or half and half
2 Tbsp. sugar
3 c. whipped topping, thawed
2 graham cracker pie crusts (6 oz.)
1 c. cold milk or half and half
2 (4 serving size) 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, 2 tablespoons of 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 for 1 minute.
(Mixture will be thick.)
Stir in pumpkin and spices with whisk until well mixed.
Spread over cream cheese layer.
Refrigerate 4 hours or until set.
Garnish with additional whipped topping.
Store in refrigerator.
Makes 2 pies.