Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. Philadelphia cream cheese, softened
1 Tbsp. milk or half and half
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 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Preparation

Beat cream cheese, 1 tablespoon milk and sugar in a large bowl with a whisk until smooth.
Fold in topping.
Spread on bottom of crust.
Pour 1 cup milk in bowl.
Beat with whisk 1 to 2 minutes (it will be thick).
Stir in pumpkin and spices with whisk.
Mix well.
Spread over cheese mixture.
Refrigerate 4 hours or until set.
Garnish as desired.
Serves 8.