Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. cream cheese, softened
2 pkg. Jell-O vanilla flavor instant pudding
1 can pumpkin pie filling
1 1/2 c. thawed Cool Whip
1 c. cold milk
1 pie crust
1 Tbsp. milk
1 Tbsp. sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Preparation

Mix the cream cheese, 1 tablespoon milk and sugar in bowl with wire whisk until smooth.
Gently stir in whipped topping.
Spread on bottom of crust.
Pour 1 cup of milk in bowl.
Add pudding mix; beat with wire whisk for 1 minute.
Stir in pumpkin and spices.
Beat with wire whisk until well mixed.
Spread over cream cheese layer.
Refrigerate for 4 hours, until set.
Top with additional whipped topping.