Double Layer Pumpkin Pie

• 1/2 pkg (250 g) Philadelphia Brick Cream Cheese, softened
• 1 Tbsp. each: milk and granulated sugar
• 1 1/2 cups thawed Cool Whip Whipped Topping
• 1 prepared (9-inch) graham wafer crumb crust
• 1 cup milk
• 2 cups canned pumpkin
• 2 pkg (4-serving size) Jell-O Vanilla Instant Pudding
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

1. BEAT cream cheese with 1 Tbsp.
2. milk and sugar until smooth.
3. Fold in whipped topping.
4. Spread on bottom of crust.
5. POUR remaining milk into large bowl.
6. Add pumpkin, pudding mixes and spices.
7. Beat until well blended, about 2 minutes.
8. Spread over cream cheese layer.
9. REFRIGERATE 4 hours or until set.
10. Store leftover pie in refrigerator.

cream cheese, milk, topping, graham wafer crumb crust, milk, pumpkin, ground cinnamon, ground ginger, ground cloves

Taken from www.kraftrecipes.com/recipes/double-layer-pumpkin-pie-85112.aspx (may not work)