Double Layer Pumpkin Pie

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Title: Double Layer Pumpkin Pie
Categories: desserts, pies
Yield: 8 servings

4 oz cream cheese; softened
1 tb milk
1 tb sugar
1 1/2 c cool whip lite
1 graham cracker pie crust, 9
1 c milk
2 pk vanilla pudding and pie fill
16 cn pumpkin
1 ts cinnamon
1/2 ts ginger
1/4 ts cloves; ground

Recipe by: Cool Whip 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. 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.


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