Double Layer Pumpkin Pie

4 ounces cream cheese, softened

1 tablespoon milk

1 tablespoon white sugar

1 1/2 cups frozen whipped topping, thawed

1 (9 inch) prepared graham cracker crust

1 cup cold milk

2 (3.5 ounce) packages instant vanilla pudding mix

1 (15 ounce) can solid pack pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.

Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.

Refrigerate 4 hours, or until set.

-Nicole Goring