Double-Layer Pumpkin Pie

• 4 ounces cream cheese, softened
• 1 tablespoon sugar
• 1 tablespoon milk
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 1 graham cracker crust (9 inches)
• 1 cup cold milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

1. In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust.
2. In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves.
3. Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.

cream cheese, sugar, milk, frozen whipped topping, graham cracker crust, cold milk, solidpack pumpkin, ground cinnamon, ground ginger, ground cloves

Taken from www.tasteofhome.com/recipes/double-layer-pumpkin-pie/ (may not work)