Double Layer Pumpkin Pie - cooking recipe

Ingredients

1 graham cracker crust (6 oz.)
4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 8 oz. Cool Whip, thawed
1 c. cold milk
2 small pkg. vanilla flavor instant pudding mix
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Preparation

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with whisk until smooth. Gently stir in 1/2 of the Cool Whip. 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. Garnish with remaining Cool Whip. Store leftover pie in refrigerator.