Double Layer Pumpkin Pie - cooking recipe

Ingredients

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

Preparation

Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth.
Gently stir in Cool Whip.
Spread on bottom of crust.
Pour 1 cup milk into mixing bowl.
Add pudding mix.
Beat with wire whisk until well blended.
Let stand 3 minutes.
Stir in pumpkin and spices; mix well.
Spread over cream cheese layer. Refrigerate at least 2 hours.
Garnish with additional Cool Whip. Makes 8 servings.