Double-Layer Pumpkin Pie

• 4 oz. cream cheese
• 1 Tbsp. milk
• 1 Tbsp. sugar
• 1 1/2 c. Cool Whip
• 1 Keebler Ready-Crust graham cracker crust
• 1 c. milk
• 2 (4 oz.) pkg. vanilla instant pudding mix
• 1 (16 oz.) can pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

1. Soften cream cheese in microwave.
2. Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.
3. Gently stir in whipped topping.
4. Spread on bottom of crust.
5. Pour 1 cup milk into bowl.
6. Add pudding mix.
7. Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick).
8. Stir in pumpkin and spices with wire whisk; mix well.
9. Spread over cream cheese layer.
10. Refrigerate at least 3 hours.
11. Garnish with additional Cool Whip (and nuts, if desired).

cream cheese, milk, sugar, graham cracker crust, milk, vanilla instant pudding mix, pumpkin, ground cinnamon, ground ginger, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746059 (may not work)