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Double Layer pumpkin Pie
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4 ounces cream cheese, softened
1 tbl. milk
1 tbl. white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Directions
In a large bowl, whisk together cream cheese, milk and sugar until smooth. Gently stir in whipped topping. Spread onto bottom of crust.
Pour milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger and cloves. When thickened, spread over cream cheese layer.
Refrigerate 4 hours, or until set.
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