Double-Layer Pumpkin Pie

Yield: 8 servings

Ingredients

• 4 ounces cream cheese, softened
• 1 tablespoon milk or Half-and-Half
• 1 tablespoon granulated sugar
• 1 1/2 cups thawed whipped topping
• 1 (6 ounce) Graham cracker pie crust
• 1 cup cold milk or half and half
• 2 small boxes vanilla instant pudding and pie filling
• 1 (16 ounce) can pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions

1. Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
2. Gently stir in whipped topping.
3. Spread on bottom of crust.
4. Pour 1 cup milk into bowl.
5. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.)
6. Stir in pumpkin and spices with wire whisk; mix well.
7. Spread over cream cheese layer.
8. Refrigerate for at least 3 hours.
9. Garnish with additional whipped topping and nuts if desired.