Two Layer Pumpkin Pie

• 4 oz. cream cheese, softened
• 1 c. plus 1 T. milk, divided
• 1 T. sugar
• 1 tub Cool Whip, thawed, divided
• 1 pre-made graham cracker crust
• 1 can (15 oz.) pumpkin
• 2 pkg. vanilla flavor instant pudding
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/4 t. ground cloves

Directions:

Mix cream cheese, 1 T. milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread into crust.

Pour 1 c milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. Spread over cream cheese layer. (Mixture will be thick.)

Refrigerate 4 hr. or overnight. Garnish with remaining whipped topping. Store leftover pie in refrigerator.

By Robin