Double Layered Pumpkin Pie - cooking recipe

Ingredients

1 (4 oz.) pkg. cream cheese, softened
1 Tbsp. sugar
1 Tbsp. milk
1 1/2 c. thawed Cool Whip
2 graham cracker crusts
1 c. milk
2 boxes vanilla instant pudding mix
1 can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Preparation

Mix cream cheese, milk and sugar in a large bowl; whisk until smooth.
Gently stir in Cool Whip; spread on bottom of crust. Pour milk and pudding mix in bowl.
Beat with whisk until blended, 1 to 2 minutes.
(Mixture will be thick.)
Stir in pumpkin and spices.
Mix well.
Spread over cream cheese layer.
Refrigerate for 2 to 3 hours.
Top with Cool Whip.