Double Layer Pumpkin Pie

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

1. Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.
2. Gently stir in Cool Whip.
3. Spread on bottom of crust.
4. Pour 1 cup milk into bowl and add pudding mix.
5. Beat with wire whisk until well blended (1 to 2 minutes). Mixture will be thick.
6. Stir in pumpkin and spices with whisk and mix well. Spread over cream cheese layer.
7. Refrigerate at least 3 hours. Garnish with additional Cool Whip (and nuts, if desired).
8. Serves 8.

cream cheese, milk, sugar, graham cracker crust, milk, instant vanilla pudding, pumpkin, ground cinnamon, ground ginger, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=787755 (may not work)