Double-Layer Pumpkin Pie

• 2 (4 serving size) pkg. vanilla cook and serve Jell-O pudding
• 1 1/3 c. milk or half and half
• 1 (16 oz.) can pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 4 oz. Philadelphia cream cheese
• 1 Tbsp. sugar
• 1 Tbsp. milk or half and half
• 1 1/2 c. thawed Cool Whip
• 1 prepared graham cracker crust

1. Combine pudding mix and 1 1/3 cups milk in large saucepan. Cook over medium heat until thick and comes to full boil, stirring constantly with wire whisk.
2. Remove from heat.
3. Stir in pumpkin and spices, using wire whisk.
4. Cook and stir on medium heat until mixture returns to boil.
5. Remove from heat.
6. Let cool 20 minutes or until almost cool.
7. Mix cream cheese, milk and sugar in bowl until smooth.
8. Gently stir in Cool Whip.
9. Spread on bottom of crust.
10. Spread cooled pudding mixture over cheese mixture. Refrigerate at least 4 hours.

vanilla cook, milk, pumpkin, ground cinnamon, ground ginger, philadelphia cream cheese, sugar, milk, graham cracker crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849721 (may not work)