pumpkin pie (sensational double layer)

4 ounces. cream cheese, softened (can soften in microwave on HIGH for 15-20 seconds)
1 tablespoon milk or half-and-half
1 tablespoon sugar
1-1/2 cups Cool Whip topping
1 graham cracker pie crust (6 ounces.)
1 cup cold milk or half-and-half
2 packages . (4 serving size) Jell-O Vanilla Flavor instant pudding and pie filling
1 can (16 ounces.) pumpkin
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 smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes. Mixture will be thick. Stir in pumpkin and spices using wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired. Makes 8 servings.

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