Double Layered Pumpkin Pie - cooking recipe

Ingredients

4 oz. softened cream cheese
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker pie crust (6 oz.)
1 c. milk
2 pkg. vanilla flavor pudding (4 oz. serving size)
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. ground cloves

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 a bowl.
Add pudding mix; beat with wire whisk until well blended, 1 or 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 Cool Whip or nuts, if desired.
Spices can be substituted with McCormick pumpkin pie spice.