Double Layer Pumpkin Pie

Ingredients

• 1 3 oz cream cheese
• 1 c plus 1 Tbsp cold milk
• 1 Tbsp sugar
• 1 12 oz whipped topping
• 1 baked pie shell
• 2 pkg vanilla instant pudding 4 serving size
• 1 can pumpkin 16 oz
• 1 tsp cinnamon
• 12 tsp ginger
• 14 tsp ground cloves

Directions

1. Mix cream cheese sugar and 1 tablespoon milk with wire whisk until smooth
2. Gently stir in whipped topping
3. Spread on bottom of pie shell
4. Pour 1 cup milk in bowl add pudding mix
5. Beat with wire whisk until well blended 1 to 2 minutes then let stand 3 minutes
6. Stir in pumpkin and spices and mix well
7. Spread over cream cheese layer
8. Refrigerate for at least 2 hours
9. Chill for 2 hours
10. Garnish with whipped topping