Double Layer Pumpkin Pie

1 pkg. (8 oz.) cream cheese, softened

1 cup plus 1 T. milk, divided

1 T .sugar

1 tub (8 oz.) COOL WHIP, thawed, divided

1 Graham Pie Crust (6 oz.)

1 can (15 oz.) pumpkin

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

 

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread into crust.

WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP.

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