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
1 (6 oz.) ready pie crust
1 c. milk
2 small pkg. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Preparation

Mix the cream cheese, milk and sugar in a large bowl.
Mix with wire whisk until smooth.
Gently mix in whipped topping.
Spread in bottom of crust.
Pour 1 cup milk into bowl.
Add pudding mix. Beat with wire whisk for 1 minute.
Mixture will be thick.
Stir in pumpkin and spices with whisk until well blended.
Spread over the cream cheese layer.
Refrigerate for 4 hours before serving.