Creamy Layered Pumpkin Pie

• 4 oz (112 grm). soft cream cheese
• 1 tbsp (15 ml) milk
• 1 tbsp (15 ml) sugar
• 1-1/2 cups (350 ml) cool whip
• 1 graham cracker crust
• 1 cup (225 ml) cold milk
• 2 3 oz (84 grm). packages instant vanilla pudding
• 16 oz (448 grm). canned pumpkin
• 1 tsp (5 ml). cinnamon
• 1/2 tsp (2 ml). ginger
• 1/4 tsp (1 ml). cloves
• Cool Whip
• Chopped Pecans, Optional

1. In a medium deep mixing bowl, beat cream cheese, milk, and sugar.
2. Add cool-whip to the cream cheese mixture.
3. Spread into graham cracker crust.
4. Combine milk and pudding in a larger mixing bowl and on a low speed, beat until thick.
5. Add the canned pumpkin and spices and mix well.
6. Spread the pumpkin mixture over cheese layer.
7. Refrigerate at least 4-6 hours.
8. Top with Cool whip and sprinkle with chopped pecans if you wish.

cream cheese, milk, sugar, cool whip, graham cracker crust, cold milk, instant vanilla pudding, pumpkin, cinnamon, ginger, cloves, pecans

Taken from online-cookbook.com/goto/cook/rpage/000F9C (may not work)