Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip whipped topping
1 Keebler Ready Crust graham cracker pie crust
1 c. cold milk
2 pkg. (4 serving size) vanilla instant pudding
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Preparation

Beat cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl.
Add pudding and 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.