Double Layer Pumpkin Pie

• 4 oz. cream cheese, softened*
• 1 Tbsp. milk
• 1 Tbsp. sugar
• 1 1/2 c. thawed Cool Whip
• 1 (6 oz.) Ready-Crust graham cracker pie crust
• 1 c. cold milk
• 2 (4 serving size) pkg. French or regular vanilla pudding and pie filling
• 1 (16 oz.) can pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

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

cream cheese, milk, sugar, graham cracker pie crust, cold milk, regular vanilla, pumpkin, ground cinnamon, ground ginger, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=828280 (may not work)