Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. cream cheese, softened
1 cup plus 1 Tbsp. cold milk
1 Tbsp. sugar
1 tub (8 oz.) Cool Whip, thawed
1 prepared graham cracker crust (6 oz.)
1 can (16 oz.) pumpkin
2 pkg. (4 serving size) vanilla instant pudding
1 tsp. ground cinnamon*
1/2 tsp. ground ginger*
1/3 tsp. ground cloves*

Preparation

In a large bowl, mix cream cheese, 1 Tbsp. milk and sugar with wire whisk until smooth.
Gently stir in 1 1/2 cups whipped topping.
Spread on bottom of crust.
In a second bowl, stir pumpkin, pudding mix and spices into remaining milk.
Beat with wire whisk until well blended. (Mixture will be thick.)
Spread over cream cheese layer.
Refrigerate 4 hours.
Serve with remaining whipped topping.
Make 8 servings.