Double Layer Pumpkin Pie

By nlhartman

Ingredients

• 4 oz. cream cheese, softened
• 1 c. plus 1 T. milk, divided
• 1 T. sugar
• 1 8 oz. tub cool whip, thawed, divided
• 1 graham cracker crust
• 1 15 oz. can pumpkin
• 2 pkg. 4-serving size each)Jello vanilla flavor instant pudding & pie filling
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/4 t. ground cloves

Preparation

Step 1

Mix cream cheese, 1 T. milk and the sugar in large bowl until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
Pour 1 c. milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until set. Dollop with remaining whipped topping. Store in fridge.