Double Layer Pumpkin Pie

4 oz. (1/2 of 8 oz. pkg.) Cream Cheese, softened 
1 Tbsp. milk 
1 Tbsp. sugar 
1-1/2 cups thawed COOL WHIP Whipped Topping 
1 Graham Cracker Pie Crust (6 oz.) 
1 cup cold milk 
1 can (16 oz.) pumpkin 
2 pkg. (4-serving size each) JELL-O Vanilla Flavor 
                  Instant Pudding and Pie Filling 
1 tsp. ground cinnamon 
1/2 tsp. ground ginger 
1/4 tsp. ground cloves 


MIX cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until 
well blended. Gently stir in whipped topping. Spread onto bottom of crust.

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

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator