Double Layer Pumpkin Pie

Ingredients:

• 4oz cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon sugar
• 8oz cool whip whipped topping, thawed and divided
• 1 honey maid graham pie crust
• 1 cup milk
• 1 can (15oz) pumpkin
• 2 packages jello vanilla flavor instant pudding & pie filling
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions:

Mix the cream cheese, 1 tablespoon milk and sugar in a large bowl with a whisk until well blended. Gently stir in half the whipped topping and spread into the crust. Pour 1 cup of milk into a large mixing bowl. Add the pumpkin, dry pudding mixes and spices. Beat with a wire whisk until well blended. Spread over the cream cheese layer. Refrigerate for 4 hours or until set, then top with the remaining whipped topping.