Double Layer Pumpkin Pie

Makes 8 servings

Anonymous

4 ounces cream cheese, softened
1 cup and 1 tablespoon cold milk
1 tablespoon sugar
1 tub (8 ounces) Cool Whip, thawed
1 graham cracker crust
1 can (16 ounces) pumpkin
2 packages (4 serving size) Vanilla Instant Pudding & Pie Filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)

In large bowl, mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in 1-1/2 cups whipped topping. Spread on bottom of crust. In a second bowl, stir pumpkin, pudding mix and spices into remaining milk. Beat with wire whisk until well blended. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate for 4 hours. Serve with remaining whipped topping.