Double Layer Pumpkin Pie

Ingredients

• 4 ounces cream cheese; softened

• 1 tablespoon milk or half and half cream

• 1 tablespoon sugar

• 1 1/2 cups thawed Cool Whip topping

• 1 ready made graham cracker crust or homemade

• 1 cup cold milk or half and half cream

• 2 packages (4 serving size) vanilla flavor instant pudding and pie filling

• 1 can ( 16 ounce ) pumpkin

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon cloves

Method

Mix cream cheese, 1-tablespoon milk and sugar in large bowl with wire whisk until smooth.  Gently stir in whipped topping.  Spread on bottom of crust. Pour 1 cup milk into bowl.  Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes.  (Mixture will be thick.) Stir in pumpkin and spices using wire whisk; mix well. 
Spear over cream cheese layer.  Refrigerate at least 3 hours.  Garnish with additional whipped topping and nuts if desired. 

Makes 8 servings.

Submitted by Lia