DOUBLE LAYER PUMPKIN PIE RECIPE

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 tub (8oz) whipped topping, thawed
1 prepared graham cracker crust (9inch)
1 cup cold milk
1 can (16oz) pumpkin
2 packages vanilla instant pudding
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

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

2.
Pour 1 cup cold milk into a large bowl. Add pumpkin, pudding mixes, cinnamon, ginger and
cloves. Beat with a wire whisk until well mixed. The mixture will be thick. Spread over the
cream cheese layer.

3.
Refrigerate for about 4 hours or until set. Garnish with remaining whipped topping.