Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

Ingredients:
4 oz. cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 8 oz. tub whipped topping, thawed
1 prepared graham cracker crumb crust (6 oz .)
1 cup cold milk
1 16 oz. can pumpkin
2 pkg. (4 serving size) Vanilla Flavored Instant Pudding/Pie
Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Mix cream cheese, 1 tablespoon milk and sugar in large bow l
with wire whisk until smooth. Gently stir in 1 1/2 cups of th e
whipped topping. Spread onto bottom of crust.
Pour 1 cup milk into large bowl. Add pumpkin, pudding mixe s
and spices. Beat with wire whisk until well mixed. (Mixture
will be thick). Spread over cream cheese layer .
Refrigerate 4 hours or until set. Garnish with remainin g
whipped topping. Store leftover pie in refrigerator .
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