Double Layer Pumpkin Pie

By shygirl

Ingredients

• 4 oz. cream cheese, softened
• 1 tbsp. milk
• 1 tbsp. sugar
• 1 1/2 cups Cool Whip
• 1 graham cracker pie crust, 9 inch.
• 1 cup milk
• 2 small pkg's vanilla pudding and pie filling
• 16 oz. can of pumpkin
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. cloves, ground

Preparation

Step 1

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. 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.