DOUBLE LAYER PUMPKIN PIE

(From the kitchen of Wanda Dix)

4 oz Cream Cheese, softened

1 Tbs milk or half & half

1 Tbs sugar

1 ½ cups thawed Cool Whip

1 Graham Cracker pie crust

1 cup cold milk

2 packages (4 serv) Vanilla Instant pudding

1 can (16 oz) pumpkin

1 tsp ground cinnamon

 ½ tsp ground ginger

¼ tsp ground cloves

Mix cream cheese, 1 Tbs milk, and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread mixture on bottom of crust.

Pour 1 cup milk into bowl. Add pudding mix. Beat until well blended. 1 to 2 minutes. (Mixture will be thick)

Mix in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.