Double Layer Pumpkin Pie

Ingredients

• 4 ounces cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon white sugar
• 1 1/2 cups frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 1 cup cold milk
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (15 ounce) can solid pack pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Directions

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.

Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.

Refrigerate 4 hours, or until set.