Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. \"Philly\" cream cheese
1 Tbsp. milk or half and half
1 Tbsp. sugar
1 1/2 c. Cool Whip nondairy whipped topping
1 c. cold milk
1 graham cracker crust
2 (4 oz. serving size) pkg. Jell-O vanilla instant pudding and pie filling
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Preparation

Mix 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 mixes.
Beat with wire whisk 1 minute (mixture will be thick).
Stir in pumpkin and spices with wire whisk until well mixed.
Spread over cream cheese layer.
Refrigerate 4 hours or until set.