DOUBLE LAYER PUMPKIN PIE

 

4 ounces cream cheese, softened

1 T. milk or half-and-half

1 T. sugar

1 c. thawed whipped topping

1 ready-crust graham cracker pie crust (6 oz.)

1 c. milk or half-and-half

2 pkgs. (4-serving size) vanilla flavor instant pudding & pie filling

1 can (16 oz.) pumpkin

1 t. ground cinnamon

t. ground ginger

t. ground cloves

 

Mix 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, 1 to 2 minutes. (Mixture will be thick). 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.

 

Makes 8 servings.