Double Layer Pumpkin Pie
4 ounces cream cheese, softened 1 tablespoon sugar 1 cup + 1 tablespoon cold milk 1 tub (8 ounces) Cool Whip whipped topping, thawed 1 prepared graham cracker crumb crust (9 ounces) 1 can (16 ounces) pumpkin 2 packages (4 servings size) Jell-O vanilla flavor instant pudding & pie filling 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves
In a large bowl, mix cream cheese, sugar and 1 tablespoon milk with wire whisk until smooth. Gently stir in 1-1/2 cups whipped topping. Spread on bottom of crust.

In a second bowl, pour remaining milk, pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
Yield: 8 servings