Double Layer Pumpkin Pie

Source: Jan Taylor

4 ounces cream cheese, softened
1 cup plus 1 tablespoon cold milk
1 tablespoon granulated sugar
1 (8 ounce) container Cool Whip
1 prepared graham cracker crumb crust
1 (16 ounce) can pumpkin
2 packages JELL-O Vanilla Flavor Instant Pudding
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

In a large bowl, mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of crust.

In a second bowl, stir pumpkin, pudding mix and spices into remaining milk. Beat with wire whisk until well blended. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours. Serve with remaining whipped topping.

Makes 8 servings.