Instant Double Layer Pumpkin Pie - cooking recipe

Ingredients

1 (4 oz.) pkg. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 (6 g.) graham cracker pie crust
1 c. milk
2 pkg. Jell-O vanilla instant pudding
1 can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Preparation

Soften cream cheese.
Mix cheese, milk and sugar in bowl until smooth.
Stir in Cool Whip.
Spread on bottom of crust.
Pour 1 cup milk and pudding mix in and beat until blended.
Mixture will be thick.
Stir in pumpkin and spices.
Mix well.
Spread over cream cheese layer.
Refrigerate 3 hours.
Garnish with whipped topping and/or nuts, if desired.
Makes 8 servings.