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 (6 oz.) Keebler graham cracker Ready Crust
• 1 c. milk or half and half
• 2 (3 oz.) pkg. vanilla instant Jell-O pudding
• 1 (16 oz.) can pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

1. Combine cream cheese, milk and sugar in large bowl with wire whisk until smooth.
2. Stir in whipped topping.
3. Spread on bottom of crust.
4. Add pudding mix to milk; beat until well blended (mixture will be thick).
5. Stir in pumpkin and spices with wire whisk. Spread over whipped cream layer.
6. Refrigerate minimum of 3 hours. Can add additional whipped topping or nuts, if desired.
7. Serves 8.

cream cheese, milk, sugar, graham cracker ready, milk, vanilla instant jello pudding, pumpkin, ground cinnamon, ground ginger, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470553 (may not work)