Double Layer Pumpkin Pie

• 4 oz. cream cheese, soften
• 1 tbs. milk
• 1 tbs. sugar
• 1 1/2 cups Cool Whip
• 1 Keebler Ready Crust graham cracker pie crust (6 oz.)
• 1 cup cold milk
• 2 pkgs. (4-serving size) vanilla instant pudding
• 1 16 oz. can pumpkin
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

1. Mix cream cheese, 1 tbs. milk and sugar in large bowl with wire whisk 1 min. or until smooth. Gently stir in whipped topping. Spread on bottom crust.
2. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 min. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.
3. Refrigerat 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

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

Taken from www.epicurious.com/recipes/member/views/double-layer-pumpkin-pie-50107448 (may not work)