Sensational 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 Keebler graham cracker pie crust (6 oz.)
1 c. cold milk
2 (4 serving size) pkg. vanilla instant pudding
1 can pumpkin (16 oz.)

Preparation

Beat cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped cream. Spread on bottom of crust.
Pour 1 cup cold milk into bowl.
Add pudding mix; beat with wire whisk, 1 to 2 minutes (mixture will be thick).
Stir in pumpkin and spices with whisk; mix well.
Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish as desired.
Store leftover pie in refrigerator.
Makes 8 servings.