Double Layer Pumpkin Pie

4 oz. cream cheese, softened
1 t. milk
1 T. sugar
1 ½ c. Cool Whip
1 graham cracker crust
1 c. cold milk
1 - 16 oz. can pumpkin (2 c.)
2 small pkg. instant vanilla pudding
1 t. cinnamon
½ t. ginger
1/8 t. cloves

Mix cream cheese, 1T. milk and sugar in large bowl with wire whisk til smooth.

Gently stir in Cool Whip.

Spread on bottom of crust.

Pour 1 c. cold milk into bowl.

Add pumpkin, pudding mixes and spices.

Beat with wire whisk til well mixed.

Spread over cream cheese layer.
Refrigerate 4 hours or til set.

Garnish with remaining Cool Whip.