Double Layer Pumpkin Pie

Ingredients

• 1 tbsp milk or half & half
• 1 tbsp sugar
• 1 1/2 cup thawed Cool Whip
• 1 graham cracker crumb crust
• 1 cup cold milk or half & half
• 2 packages (4-serving size) vanilla flavor instant pudding
• 1 can (16oz) pumpkin
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Instructions

In a bowl, mix cream cheese, 1 tbsp milk and sugar with wire whisk until smooth.

Gently stir in whipped topping.

Spread on bottom of crust.

Pour 1 cup milk into bowl. Adding pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick).

Stir in pumpkin, cinnamon, ginger and cloves with wire whisk; mix well.

Spread over cream cheese layer.

Refrigerate at least 3 hours.

Serve and Enjoy!

Makes 8 servings.