Double Layer Pumpkin Pie - cooking recipe

Ingredients

1 (3 oz.) pkg. cream cheese, softened
1 c. plus 1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. Cool Whip
1 (6 oz.) Keebler graham cracker crust
2 pkg. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves (allspice)

Preparation

Mix cream cheese, 1 tablespoon of milk and 1 tablespoon of sugar with wire whisk until smooth.
Stir in 1 1/2 cups Cool Whip. Spread on bottom of crust.
Pour 1 cup milk with 2 packages of pudding and beat with wire whip until blended, 1 to 2 minutes.
Let stand 3 minutes.
Stir in pumpkin and spices.
Mix well.
Spread over cream cheese layer.
Refrigerate 2 hours.
Garnish with additional Cool Whip and nuts.