No Bake Double Layer Pumpkin Pie

• 4 oz. Cream cheese softened
• 1 Tbs. milk
• 1 Tbs. sugar
• 1 tub (8oz) whipped topping
• 1 graham pie crust (6oz)
• 1 cup milk
• 1 can pumpkin (15oz)
• 2 pkgs (4 serving size ea) vanilla flavored instant pudding and pie filling
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

1. Mix cream cheese, 1 Tbsp milk and the sugar in large bowl with wire wisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
2. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire wisk until well blended, about 2 min.(Mixture will be thick) Spread over cream cheese layer.
3. Refrigerate 4 hours or until set. Top with remaining whipped toppingg just before serving. Store in refrigerator.

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

Taken from www.epicurious.com/recipes/member/views/no-bake-double-layer-pumpkin-pie-1211905 (may not work)