Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 graham cracker crust
1 cup milk
2 pkgs. instant vanilla pudding
1 can cooked pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 container Cool Whip

Preparation

Mix cream cheese, 1 Tbsp. milk and 1 Tbsp. sugar in bowl with wire whisk until smooth.
Fold in 1
1/2 cup Cool Whip.
Pour into graham cracker crust.
Blend 1 cup milk and vanilla pudding.
Add pumpkin, cinnamon, ginger, and cloves.
Mix well.
Spread over cream cheese layer.
Refrigerate at least 3 hours.