Sensational Double Layer Pumpkin Pie
rec.food.cooking/Alison MacLellan/1992
Makes 8 servings

4 oz cream cheese, softened
1 T milk or half-and-half
1 T sugar
1 1/2 c. thawed Cool-Whip
1 Graham Cracker Pie Crust
1 c. milk or half-and-half
2 packages (4 -serving size) Jello Vanilla Instant Pudding and Pie Filling
1 can (16 oz) pumpkin
1 t ground cinnamon
1/2 t ground ginger
1/4 teaspoon ground cloves

Mix cream cheese, milk, and sugar in large bowl with wire whisk until smooth.

Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.)

Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer.

Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.