Double Layer Pumpkin Pie - cooking recipe

Ingredients

1 Graham cracker crust
4 oz. Cream cheese, softened
1 Tbsp. Milk
1 Tbsp. Sugar
1 c. Cool Whip, thawed
1 c. Milk, cold
2 x 4 serving pkg. Vanilla pudding
1 x 16 oz. Can pumpkin
1/4 tsp. Ground cloves
1 tsp. Cinnamon
1/2 tsp. Ground ginger

Preparation

Mix together cream cheese, 1 Tbsp milk and sugar in a large bowl whisk until smooth. Gently stir in the whipped topping. Spread in the bottom of the cracker crust. Pour 1 cup milk into a bowl, add pudding mixes. Beat with a wire whisk for 1 minute, it will be thick. Whisk in pumpkin and spices until well blended. Spread over cheese layer. Refrigerate for 4 hours or until set. Garnish with extra topping if desired. Store left over pie in the refrigerator.