Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. softened cream cheese
1 Tbsp. milk or half and half
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 Ready-Crust graham cracker pie shell
2 (4 serving size) pkg. vanilla flavored instant pudding
1 can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. 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 bowl.
Add pudding mix.
Beat with wire whisk until thickened.
Stir in pumpkin and spices with whisk; mix well.
Spread over cream cheese layer.
Refrigerate at least 3 hours.
Makes 8 servings.