Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker pie crust
1 c. cold milk
2 pkg. vanilla instant pudding
1 can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Preparation

Beat cream cheese, 1 tablespoon milk and sugar in large bowl until smooth.
Stir in whipped topping.
Spread on bottom of crust.
Pour 1 cup milk into bowl.
Add pudding mix.
Beat 1 to 2 minutes.
Stir in pumpkin and spices.
Mix well.
Spread over cream cheese layer.
Refrigerate 4 hours.
Store in refrigerator. Makes 8 servings.