Double Layer Pumpkin Pie - cooking recipe

Ingredients

1 graham cracker crust
4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 c. milk
2 (4 oz.) pkg. vanilla instant pudding
1 (16 oz.) can pumpkin
1/4 tsp. ground clove
1 tsp. ground cinnamon
1/2 tsp. ground ginger

Preparation

Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.
Gently stir in Cool Whip.
Spread on bottom of crust.
Pour 1 cup milk into bowl, add pudding mix, beat with wire whisk until well blended, approximately 1 to 2 minutes.
Stir in pumpkin and spices with wire whisk.
Mix well, spread over cream cheese layer.
Refrigerate 3 hours.