Double Layer Pumpkin Pie

• 4 oz. cream cheese, softened
• 1 Tbsp. milk
• 1 Tbsp. sugar
• 1 1/2 c. thawed nondairy whipped topping
• 1 ready-made graham cracker crumb pie crust (large)
• 1 c. cold milk
• 2 (4 serving size) pkg. vanilla flavor instant pudding and pie filling
• 16 oz. can pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

1. Mix cream cheese, 1 tablespoon milk and 1 tablespoon sugar in large bowl with wire whisk until smooth.
2. Gently stir in whipped topping.
3. Spread on bottom of crust.
4. Blend spices in pudding mix. Add milk and beat until well mixed, 1 to 2 minutes.
5. Stir in pumpkin and mix well.
6. Spread over cream cheese layer. Refrigerate at least 3 hours.
7. Garnish with additional whipped topping and nuts if desired.

cream cheese, milk, sugar, graham cracker crumb pie crust, cold milk, vanilla flavor, pumpkin, ground cinnamon, ground ginger, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259250 (may not work)