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 (6 oz.) Keebler graham cracker Ready Crust
1 c. milk or half and half
2 (3 oz.) pkg. vanilla instant Jell-O pudding
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Preparation

Combine cream cheese, milk and sugar in large bowl with wire whisk until smooth.
Stir in whipped topping.
Spread on bottom of crust.
Add pudding mix to milk; beat until well blended (mixture will be thick).
Stir in pumpkin and spices with wire whisk. Spread over whipped cream layer.
Refrigerate minimum of 3 hours. Can add additional whipped topping or nuts, if desired.
Serves 8.