Sensational Double Layer Pumpkin Pie

Ranae

4 oz. cream cheese, softened

1 tbsp. milk or half-and-half

1 tbsp. sugar

1½ cups thawed Cool Whip

6 oz. ready crust graham cracker crust

1 cup cold milk or half-and-half

2 pkgs. vanilla flavor instant pudding and pie filling

16 oz. can pumpkin

1 tsp. ground cinnamon

½ tsp. ground ginger

½ tsp. ground cloves

Mix cream cheese, 1 tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping and spread on bottom of crust.

Pour 1 cup of milk into a bowl. Add pudding mixes. Beat with wire whisk for 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 additionaly whipped topping, if desired. Store leftover pie in the refrigerator.

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