Double Layer Pumpkin Pie

• 4 oz. cream cheese, softened
• 1 Tbsp. milk
• 1 Tbsp. sugar
• 1 1/2 c. Cool Whip
• 1 graham cracker pie crust
• 1 c. cold milk
• 1 pkg. (4 serving) vanilla pudding
• 1 can (16 oz.) pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

1. Mix cream cheese, 1 tablespoon milk and sugar in large bowl until smooth.
2. Gently stir in whipped topping.
3. Spread on bottom of pie crust.
4. Pour 1 cup milk into bowl and add pudding mixture. Beat until well blended, 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices; mix well.
5. Spread over cream cheese layer.
6. Refrigerate at least 3 hours.
7. Garnish with whipped cream and walnuts.

cream cheese, milk, sugar, graham cracker pie crust, cold milk, vanilla pudding, pumpkin, ground cinnamon, ground ginger, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=957453 (may not work)