Double Layer Pumpkin Pie

*Ingredients*

4 oz. cream cheese, softened
1 cup + 1 tbs cold milk
1 tbs sugar
1 tub (8 oz) whipped topping
1 prepared graham cracker crumb crust (6 oz)
1 can (16 oz) pumpkin
2 pkg (4 serving size) vanilla flavored instant pudding & pie filling
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp gound cloves

*Preparation*

In a large bowl, mix cream cheese, 1 tbs 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 wisk until well blended.  (Mixture will be thick.)  Spread over cream cheese layer.

Refrigerate 4 hours.  Serve with remaining whipped topping.
 

Serves:   Makes 8 servings