Double Layer Pumpkin Pie

Ingredients:

• 6 ounces cream cheese (softened)
• 2 tablespoons milk
• 1 tablespoon sugar
• 2 cups non-dairy whipped topping (thawed)
• 1 graham cracker pie crust
• 1 cup cold milk
• 1 (6 serving size) package vanilla flavor instant pudding and pie filling
• 1 (4 serving size) package vanilla flavor instant pudding and pie filling
• 2¼ teaspoons pumpkin pie spice or 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger and ¼ teaspoon ground cloves
• 2¼ cups canned pumpkin

Directions

In medium bowl whisk together cream cheese, 2 tablespoons milk, and sugar. Gently stir in whipped topping. Carefully spread in pie crust.

In large bowl beat 1 cup milk, both pudding mixes and spice with wire whisk for 1 minute. Whisk in pumpkin (mixture will be thick). Carefully spread over cream cheese layer.

Refrigerate at least 4 hours or until set.

Garnish as desired. Store in refrigerator.