Sensational Double Layer Pumpkin Pie

• 1 (3 oz.) pkg. cream cheese, softened
• 1 c. plus 1 Tbsp. milk
• 1 Tbsp. sugar
• 1 1/2 c. Cool Whip
• 1 (6 oz.) graham cracker crust
• 2 (4 oz.) 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, 1 tablespoon milk and sugar with wire whisk until smooth.
2. Gently stir in whipped topping.
3. Spread on bottom of pie crust.
4. Pour rest of milk and pudding mix into bowl.
5. Beat with whisk for about 2 minutes.
6. Let stand 3 minutes.
7. Stir in pumpkin and spices; mix well.
8. Spread over cream cheese layer. Refrigerate at least 2 hours.
9. Garnish with whipped topping and cinnamon.
10. Serves 8.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028980 (may not work)