Fat Free Double Layer Pumpkin Pie

• 4 oz. fat free cream cheese, softened
• 1 Tbsp. milk
• 1 tsp. sugar
• 2 pkg. Equal sweetener
• 1 1/2 c. lite Cool Whip
• 1 graham cracker pie crust
• 1 c. milk
• 2 pkg. sugar-free vanilla Jell-O pudding
• 1 can (16 oz.) pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ginger or pumpkin spice *
• 1/4 tsp. ground cloves *

1. Mix cream cheese, milk, sugar and sugar substitute in large bowl with wire whisk until smooth.
2. Gently stir in whipped topping.
3. Spread on bottom of pie crust.
4. Pour 1 cup milk into bowl with Jell-O pudding and beat until well blended, 1 or 2 minutes (mixture will be thick).
5. Stir in pumpkin and spices; mix well.
6. Spread over cream cheese layer and refrigerate for at least 3 hours.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233649 (may not work)