DOUBLE LAYER PUMPKIN PIE

4 ounces cream cheese, softened

1 T. milk or half-and-half

1 T. sugar

1 ½ c. thawed whipped topping

1 ready-crust graham cracker pie crust (6 oz.)

1 c. milk or half-and-half

2 pkgs. (4-serving size) vanilla flavor instant pudding & pie filling

1 can (16 oz.) pumpkin

1 t. ground cinnamon

½ t. ground ginger

¼ t. ground cloves

Mix cream cheese, 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 wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick). Stir in pumpkin and spices with wire whisk, mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts, if desired.

Makes 8 servings.