Double Layer Pumpkin Pie - cooking recipe

Ingredients

1 graham pie crust or 12 graham cracker crust tarts
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 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Preparation

Mix in a large bowl with wire whisk the cream cheese, 1 tablespoon milk, sugar and Cool Whip. Spread in crust.
Mix pudding and 1 cup milk together with wire whisk.
Beat for 1 or 2 minutes. Stir in pumpkin.
Add cinnamon, ginger and cloves. Spread mixture over cream cheese layer.
Refrigerate 3 hours. Garnish with whipped cream.