Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. cream cheese
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. Cool Whip
1 graham cracker crust
1 c. milk
2 pkg. vanilla instant pudding mix
1 can pumpkin (16 oz.)
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves (ground)

Preparation

Soften the cream cheese.
Mix with milk and sugar with wire whisk until smooth.
Gently stir in Cool Whip.
Spread on bottom of crust.
In bowl, mix 1 cup milk with pudding mix until thickened.
Stir in pumpkin and spice.
Spread over cream cheese layer.
Refrigerate for 3 hours.
Garnish with additional Cool Whip and nuts, if desired.