Double Layer Pumpkin Pie
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4 ounces (1/2 of 8 ounce package) cream cheese
1 tablespoon milk
1 tablespoon sugar
1 tub (8 ounces) Cool Whip, thawed, divided
1 (6 ounces) Honey Maid Grahams pie crust
1 cup milk
1 can (15 ounces) pumpkin
2 packages (4 servings each) Jell-O vanilla flavor instant pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of 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 2 minutes or until well blended. Mixture will be thick. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Top remaining whipped topping just before serving. Makes 10 servings.