Double Layer Pumpkin Pie

Ingredients:

• 4 ounces cream cheese, softened

• 1 T milk or half and half

• 1 T sugar

• 1 ½ cups thawed cool whip

• 1 Cup cold milk or half and half

• 1 Graham cracker crust pie

• 2 packages (4 serving size) vanilla instant pudding & pie filling

• 1 can (16 oz.) pumpkin

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground cloves

Directions:

1. Mix cream cheese, 1 T milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping.

2. Spread on bottom of the graham cracker crust.

3. Pour 1 cup milk into a bowl. Add pudding mixes. Beat with a wire whisk for one minute. (Mixture will be thick)

4. Stir in pumpkin and spices until well mixed. Spread over cream cheese layer.

5. Refrigerate 4 hours or until set.

Makes 8 servings.

*hint* if you forget to soften the cream cheese, microwave it on high for 15 to 20 seconds.