Double Layer Pumpkin Pie

• 8 oz. cream cheese
• 2 Tbsp. milk or half and half
• 2 Tbsp. sugar
• 3 c. whipped topping, thawed
• 2 graham cracker pie crusts (6 oz.)
• 1 c. cold milk or half and half
• 2 (4 serving size) pkg. vanilla flavor instant pudding and pie filling
• 1 (16 oz.) can pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

1. Mix cream cheese, 2 tablespoons of milk and sugar in large bowl with wire whisk until smooth.
2. Gently stir in whipped topping.
3. Spread on bottom of crust.
4. Pour 1 cup milk into bowl. Add pudding mixes.
5. Beat with wire whisk for 1 minute.
6. (Mixture will be thick.)
7. Stir in pumpkin and spices with whisk until well mixed.
8. Spread over cream cheese layer.
9. Refrigerate 4 hours or until set.
10. Garnish with additional whipped topping.
11. Store in refrigerator.
12. Makes 2 pies.

cream cheese, milk, sugar, whipped topping, graham cracker pie crusts, cold milk, vanilla flavor, pumpkin, ground cinnamon, ground ginger, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=892315 (may not work)