Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. Philly cream cheese
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 Keebler Ready-Crust (graham cracker)
1 c. milk
2 pkg. (4 serving size) Jell-O vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Preparation

Mix cream cheese, 1 tablespoon milk and 1 tablespoon sugar in a large bowl with a wire whisk until smooth.
Gently stir in whip topping.
Spread on bottom of crust.
Pour 1 cup milk into bowl. Add pudding mixes; beat with wire whisk for 1 minute (will be thick).
Stir in pumpkin and spices with wire whisk until well mixed.
Spread over cream cheese layer.
Refrigerate 4 hours. Garnish with more whipped topping, if desired.
Store in refrigerator.