Sensational Double Layer Pumpkin Pie
Source: magazine ad for Jell-O and Ready-Crust, November 1991

3 oz package cream cheese, soft
1 cup cold milk (or half-n-half)
1 tbsp cold milk (or half-n-half)
1 tbsp sugar
1 1/2 cups thawed cool-whip topping
1 graham cracker crust
2 (4 oz) pkgs vanilla instant pudding
16 oz can pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup milk into mixing bowl, add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes.

Stir pumpkin and spices into pudding mixture, mix well. Spread over cream cheese in crust.

Refrigerate at least 2 hours. Garnish with additional whipped topping.