Double Layer Pumpkin Pie

• 1 (3 oz.) oz. pkg. cream cheese, softened
• 1 c. plus 1 Tbsp. milk
• 1 Tbsp. sugar
• 1 1/2 c. thawed Cool Whip
• 1 graham cracker pie crust
• 2 (4 serving size) pkg. vanilla instant pie filling
• 1 (16 oz.) can pumpkin
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. cloves

1. Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth.
2. Gently stir in Cool Whip.
3. Spread on bottom of crust.
4. Pour 1 cup milk into mixing bowl.
5. Add pudding mix.
6. Beat with wire whisk until well blended.
7. Let stand 3 minutes.
8. Stir in pumpkin and spices; mix well.
9. Spread over cream cheese layer. Refrigerate at least 2 hours.
10. Garnish with additional Cool Whip. Makes 8 servings.

cream cheese, milk, sugar, graham cracker pie crust, vanilla instant pie filling, pumpkin, cinnamon, ginger, cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428235 (may not work)