Double Layer Pumpkin Pie - cooking recipe

Ingredients

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

Preparation

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
Stir in Cool Whip.
Spread on bottom of crust.
Pour 1 cup milk in bowl.
Add pudding mix; beat with whisk (mixture will be thick).
Stir in pumpkin and spices. Mix well.
Spread over cream cheese layer.
Refrigerate at least 3 hours or until ready to serve.