| 4 ounces cream cheese, softened 1 tbs milk 1 tbs sugar 1 1/2 cups thawed whipped topping 1 graham cracker crust pie (6 ounces) 1 cup milk 2 packages of jello vanilla flavor instant pudding and pie filling 1 can pumpkin (16 ounces) 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves Mix cream cheese, 1 tbs 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 whire wisk 1 - 2 minutes or until well blended. Mixture will be thick. Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate atleast 3 hours or until ready to serve. |
| Double Layer Pumpkin Pie |