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 c. cold milk
2 pkg. instant vanilla pudding (4 oz.)
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 (6 oz.) pie crust

Preparation

Mix the cream cheese, 1 tablespoon milk and sugar in large bowl.
Mix with wire whisk until smooth.
Stir in whipped topping. Spread on crust.
Pour 1 cup milk in bowl.
Add puddings; beat for 1 minute (with whisk).
Stir in pumpkin and spices until well mixed.
Spread over cream cheese layer.
Refrigerate 4 hours. Serve with Cool Whip.