Double Layer Pumpkin Pie

Scott practically begs me to make this every holiday season. This is super easy and delicious!

4 oz. (1/2 of 8 oz pkg.) Cream Cheese, softened

1 tbsp milk

1 tbsp sugar

1 tub (8 oz) Cool Whip, thawed

1 Graham Cracker pie crust

1 cup milk

1 can (15 oz) pumpkin

2 pkg Jell-o vanilla flavor instant pudding

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

MIX cream cheese, 1 tbsp milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2minutes or until well blended. (Mixture will be thick) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in fridge.