Double Layer Pumpkin Pie

• 4 oz. cream cheese, softened
• 1 Tbsp. milk
• 1 Tbsp. sugar
• 1 1/2 c. thawed Cool Whip
• 1 graham cracker pie crust
• 1 c. cold milk
• 2 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, 1 tablespoon milk and sugar in large bowl until smooth.
2. Gently stir in Cool Whip.
3. Then spread on bottom of pie crust.
4. Pour 1 cup milk into bowl.
5. Add pudding mix. Beat until well blended, 1 to 2 minutes.
6. (Mixture will be thick.) Stir in pumpkin and spices.
7. Mix well. Spread over cream cheese layer.
8. Refrigerate at least 3 hours.
9. Garnish with additional Cool Whip topping and nuts, if desired.
10. Makes 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244180 (may not work)