Double Layer Pumpkin Pie

• 4 ounces cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon white sugar
• 1 1/2 cups frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 1 cup cold milk
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (15 ounce) can solid pack pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

1. In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
2. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
3. Refrigerate 4 hours, or until set.

cream cheese, milk, white sugar, frozen whipped topping, graham cracker crust, cold milk, instant vanilla pudding, solid pack pumpkin puree, ground cinnamon, ground ginger, ground cloves

Taken from www.allrecipes.com/recipe/12482/double-layer-pumpkin-pie/ (may not work)