Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. Cool Whip
1 (6 oz.) graham cracker ready crust
2 pkg. Jell-O vanilla instant pudding and pie filling
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Preparation

Mix cream cheese, milk and sugar in large bowl until smooth. Gently stir in Cool Whip.
Spread on bottom of crust.
Pour 1 cup milk into bowl; add pudding and blend well for 2 minutes (will be thick).
Stir in pumpkin and spices.
Spread over cream cheese layer.
Refrigerate at least 3 hours.
Garnish with Cool Whip.