Double Layer Pumpkin Pie

• 4 oz. Philadelphia cream cheese, softened
• 1 Tbsp. milk or half and half
• 1 Tbsp. sugar
• 1 1/2 c. Cool Whip topping, thawed
• 1 ready-crust graham cracker pie crust
• 1 c. cold milk or half and half
• 2 (4 serving size) pkg. Jell-O vanilla 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. Beat cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pout 1 cup milk into bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer.
2. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=994630 (may not work)