Recipe(tried): Double Layer Pumpkin Pie

Susan,IL (09:48:24 AM) :

Double Layer Pumpkin Pie
Serving Size : 8

4 ounces cream cheese -- softened
1 tablespoon Milk or half & half
1 tablespoon sugar
1 1/2 cups Cool Whip -- thawed
1 graham cracker pie crust, 9 inch -- 6 ounce
1 cup cold milk (or half & half)
2 packages Vanilla pudding & pie filling -- Instant/4 ounce
1 can pumpkin -- 16 ounce
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Mix cream cheese, 1Tablespoon milk and sugar in a large bowls with wire wisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into a bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 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.