Double Layer Pumpkin Pie - cooking recipe

Ingredients

1 can (16 oz.) pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
4 oz. cream cheese, softened
1 c. + 1 Tbsp. cold milk or half and half
2 pkg. (4 serving size each) Jell-O vanilla flavor instant pudding and pie filling
1 1/2 c. thawed Cool Whip whipped topping
1 prepared graham cracker crumb crust (6 oz.)

Preparation

Beat cream cheese, 1 tablespoon milk and sugar in large bowl with mixer on medium speed 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 for 3 minutes.
(Mixture will be thick.)
Stir in pumpkin and spices with whisk until well mixed.
Spread over cream cheese layer.
Refrigerate 4 hours or until set.
Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
Makes 8 servings.