Double Layer Sweet Potato Pie

• 1 (4 oz.) pkg. cream cheese (softened)
• 1 Tbsp. milk
• 1 Tbsp. sugar
• 1 1/2 cups thawed cool whip
• 1 graham cracker crumb crust
• 1 cup cold milk
• 1 (16 oz.) can sweet potatoes, mashed
• 2 (4 oz.) pkgs. instant vanilla pudding
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. ground cloves

1. Mix cream cheese, milk and sugar in a large bowl. Beat with wire whisk, until smooth.
2. Stir in cool whip.
3. Spread mixture on top of crust.
4. Pour cold milk into large bowl; add sweet potatoes, pudding mix and spices.
5. Beat with wire whisk until well mixed. Mixture will be thick.
6. Spread over cream cheese layer. Refrigerate at least 4 hours or until set.
7. Garnish with cool whip.
8. Store in refrigerator.

cream cheese, milk, sugar, cool whip, graham cracker crumb crust, cold milk, sweet potatoes, instant vanilla pudding, cinnamon, ginger, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=14929 (may not work)