Double Layer Pumpkin Cake

By dorchuk

From Julie

Ingredients

• 3 oz Philadelphia cream cheese, softened
• 1 T milk
• 1 T sugar
• 1 8oz tub Cool Whip, thawed
• 1 prepared graham cracker crumb crust
• 1 Cup coldmilk
• 1 16 oz can pumpkin
• 2 pkg (4 serving size) vanilla flavor instant pudding
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Preparation

Step 1

Mix cream cheese, 1 T milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1½ C of whipped topping. Spread onto bottom of crust.
Pour 1 C milk into large bowl. Add pumpkin, pudding mixes, and spices. Beat with wire whisk until well mixed. Mixture will be thick. Spread over cream cheese layer.
Refrigerate for 4 hours or until well set. Garnish with remaining whipped topping. Store leftover pie in refrigerato