Double Layer Pumpkin Pie

Ingredients:

• 4 oz soft cream cheese
• 1 tablespoon milk
• 1 tablespoon sugar
• 1½ cups cool whip
• 1 cup cold milk
• 1 graham cracker pie crust
• 2 pkgs vanilla instant pudding (4 serving size)
• 1 16 oz can pumpkin
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves

Mix: cream cheese, 1 tablesp milk and sugar in a large bowl with wire whisk until smooth. Gently stir in cool whip, spread mixture on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute (mixture will be thick). Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional topping, if desired. Store leftovers in refrigerator. Makes 8 servings.