Pumpkin Week~Part 2

Good morning! Here's another recipe, but this is one that I haven't tried yet. It is from Kraft Foods. I've had the recipe for several years, but just haven't gotten around to making it. It looks fairly easy...Maybe this will be the year? :)

Double Layer Pumpkin Pie

1 block (8 ounces) cream cheese, softened
1 cup, plus 1 tablespoon milk, divided
1 tablespoon sugar
1 carton (8 ounces) whipped topping, thawed
1 graham cracker crust (6 ounces)
1 can (15 ounces) pumpkin
2 packages (3.4 ounces each) instant vanilla pudding
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:

• Beat cream cheese, 1 tablespoon milk, and sugar in a large bowl with a whisk until blended. Stir in half the whipped topping. Spread into the graham cracker crust.
• Whisk the remaining milk, pumpkin, pudding mixes, and spices for two minutes. The mixture will be thick. Spread over the cream cheese layer.
• Refrigerate for four hours, or until set. Top with the remaining whipped topping prior to serving.
• Enjoy!

Go here for a picture of this yummy recipe (since I do not know how to retrieve pictures off the internet yet).