Double Layer Pumpkin Pie

• 4 oz. cream cheese, softened
• 1 Tbsp. milk or half and half
• 1 Tbsp. sugar
• 1 1/2 c. thawed Cool Whip
• 1 c. cold milk or half and half
• 1 Keebler Ready-Crust
• 2 pkg. (4 oz.) Jell-O instant pudding (vanilla)
• 1 (16 oz.) can pumpkin
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. cloves (ground)

1. Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with wire whisk until smooth.
2. Gently stir in whipped topping. Spread on bottom of crust.
3. Pour 1 cup milk into bowl.
4. Add pudding mixes.
5. Beat with wire whisk 1 minute (mixture will be thick).
6. Stir in pumpkin and spices with wire whisk until well mixed.
7. Spread over cream cheese layer. Refrigerate 4 hours, until set.
8. Add whipped topping if desired.
9. Store in refrigerator.

cream cheese, milk, sugar, cold milk, crust, vanilla, pumpkin, cinnamon, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=957653 (may not work)