Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. Philly Brand cream cheese, softened
1 Tbsp. milk or half and half
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip nondairy whipped topping
1 c. cold milk or half and half
1 Keebler Ready Crust graham cracker pie crust (6 oz.)
2 (4 serving size) pkg. Jell-O vanilla flavor instant pudding and pie filling
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Preparation

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl.
Add pudding mixes.
Beat with wire whisk 1 minute.
(Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping if desired.
Store leftover pie in refrigerator.
Makes 8 servings.