Double Layered Pumpkin Pie

• 4 oz. softened cream cheese
• 1 Tbsp. milk
• 1 Tbsp. sugar
• 1 1/2 c. thawed Cool Whip
• 1 graham cracker pie crust (6 oz.)
• 1 c. milk
• 2 pkg. vanilla flavor pudding (4 oz. serving size)
• 1 (16 oz.) can pumpkin
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/4 tsp. ground cloves

1. Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.
2. Gently stir in
3. Cool Whip.
4. Spread on bottom of crust.
5. Pour 1 cup milk into a bowl.
6. Add pudding mix; beat with wire whisk until well blended, 1 or 2 minutes.
7. (Mixture will be thick.)
8. Stir in pumpkin and spices; mix well.
9. Spread over cream cheese layer.
10. Refrigerate at least 3 hours.
11. Garnish with Cool Whip or nuts, if desired.
12. Spices can be substituted with McCormick pumpkin pie spice.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=576801 (may not work)