Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. cream cheese, softened
1 Tbsp. half and half or milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip topping
1 (16 oz.) graham cracker crust
1 c. cold milk or half and half
2 pkg. (4 oz. serving) Jell-O vanilla instant pudding
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Preparation

Mix cream cheese, 1 tablespoon milk and sugar in large bowl until smooth.
Gently stir in whipped topping.
Spread on bottom of crust.
Pour 1 cup milk into bowl.
Add pudding mix.
Beat until smooth (1 to 2 minutes).
Mixture will be thick.
Stir in pumpkin and spices; mix well.
Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts, if desired.
Store in refrigerator.
Makes 8 servings.