Sensational Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. Philadelphia brand cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 Keebler graham cracker pie crust (6 oz.)
1 c. cold milk
2 pkg. (4 serving size) 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

Beat cream cheese, 1 tablespoon 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 1 to 2 minutes.
(Mixture will be thick.) Stir in pumpkin and spices with wire whisk; mix well.
Spread over cream cheese layer.
Refrigerate 4 hours or until set.
Garnish as desired.
Store leftover pie in refrigerator.
Makes 8 servings.