Double Layer Pumpkin Pie

Double Layer Pumpkin Pie
Thanks to April Barkulis for sharing this recipe.

~ 4 oz. cream cheese, softened
~ 1 tbsp milk or half & half
~ 1 tbsp sugar
~ 1 1/2 cup thawed Cool Whip
~ 1 graham cracker crumb crust
~ 1 cup cold milk or half & half
~ 2 packages (4-serving size) vanilla flavor instant pudding
~ 1 can (16oz) pumpkin
~ 1 tsp ground cinnamon
~ 1/2 tsp ground ginger
~ 1/4 tsp ground cloves

In a bowl, mix cream cheese, 1 tbsp milk and sugar with wire whisk until smooth.

Gently stir in whipped topping.

Spread on bottom of crust.

Pour 1 cup milk into bowl. Adding pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick).

Stir in pumpkin, cinnamon, ginger and cloves with wire whisk; mix well.

Spread over cream cheese layer.

Refrigerate at least 3 hours.

Serve and Enjoy!

Makes 8 servings.