Ree'S Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. Cool Whip, thawed
1 graham cracker crust
1 c. cold milk
2 (4 serving size) pkg. instant vanilla pudding
1 (16 oz.) can pumpkin
1 3/4 tsp. pumpkin pie spice

Preparation

Beat cream cheese, 1 tablespoon milk and sugar in large bowl until smooth.
Gently stir in whipped topping.
Spread on bottom of crust.
Pour 1 cup milk into bowl and add pudding mix.
Beat 1 to 2 minutes (mixture will be thick).
Stir in pumpkin and spices with wire whisk. Mix well.
Spread over cream cheese layer. Refrigerate about 4 hours before serving.