Double Layer Pumpkin Pie

4 oz cream cheese, softened		2 pkgs instant vanilla pudding mix
1 Tblsp milk					1 16 oz can pumpkin
1 Tblsp sugar				1 tsp. ground cinnamon
1 1/2 c. cool whip				1/2 tsp ground ginger
1 graham cracker pie crust		1/2 tsp ground cloves
1 c. half and half

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, mixture will be thick.  
Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer.
Refrigerate at least 3 hours.

    Source: geocities.com/southbeach/cove/3570

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