Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. cream cheese, softened*
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 (6 oz.) Ready-Crust graham cracker pie crust
1 c. cold milk
2 (4 serving size) pkg. French or regular vanilla pudding and pie filling
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Preparation

Beat cream cheese, 1 tablespoon of 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 of milk into bowl.
Add pudding mix.
Beat with wire whisk for 1 to 2 minutes (mixture will be thick).
Stir in pumpkin and spices with wire whisk.
Mix well. Spread over cream cheese layer.
Refrigerate 4 hours until set.
Store in refrigerator.
Makes 8 servings.