Double Layer Pumpkin Pie

i know, i know thanksgiving is a month away, but here's a recipe to get you in the holiday mood.




4 ounces PHILLY Brand Cream Cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
11/2 cups thawed Cool Whip Non Dairy Whipped Topping
1 cup cold milk or half and half
1 Keebler Ready Crust Graham Cracker Pie Crust (6oz)
2 packages ( 4 serving size) Jello Vanilla Flavor instant pudding and pie filling
1 can ( 16 oz) 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 mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping if desired.

Note: I use All-Spice instead of the cinnamon, ginger and cloves, but if you have them by all means use them