Sensational Double Layer Pumpkin Pie

• 4 oz. Philadelphia brand cream cheese
• 1 Tbsp. milk or half and half
• 1 Tbsp. sugar
• 1 1/2 c. thawed Cool Whip
• 1 graham cracker pie crust
• 1 c. cold milk or half and half
• 2 (4 serving size) pkg. vanilla flavor instant pudding and pie filling
• 1 can pumpkin (16 oz.)
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

1. Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
2. Gently stir in whipped topping. Spread on bottom of crust.
3. Pour 1 cup milk into bowl.
4. Add pudding mix.
5. Beat with wire whisk until well blended, 1 to 2 minutes.
6. Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer.
7. Refrigerate at least 3 hours. Garnish with additional whipped topping and walnuts, if desired. Makes 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=745305 (may not work)