Double Layer Pumpkin Pie

A yummy, light alternative to the traditional pumpkin pie! I made this last year and it was YUMMY!!!

• 4 oz. (1/2 of 8 oz pkg.) Cream Cheese
• 1 cup plus 1 tbsp. milk. (divided)
• 1 Tbsp. sugar
• 1 tub (8oz) Whipped Topping, thawed, divided
• 1 Graham Cracker Pie Crust (6oz)
• 1 can (15oz) pumpkin
• 2 pkg. (4 oz serving size each) Vanilla Flavor Instant Pudding Pie Filling
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp ground cloves

Mix cream cheese, 1 Tbsp. milk and the sugar in a large brown until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes, and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours until set. Dollop with remaining whipped topping. Store in refrigerator.