No-Bake Two-Layer Pumpkin Creme Pie

• 4-oz. Cream Cheese, softened
• 1 cup plus 1 Tbs. Milk, cold
• 1 Tbs. Granulated Sugar
• 1 1/2 cups Whipped Cream
• 9-inch prepared Graham Cracker Crust
• 2, 3.5-oz. packages Instant Vanilla Pudding
• 15-oz. can Pumpkin Puree
• 1 tsp. ground Cinnamon
• 1/2 tsp. ground Ginger
• 1/4 tsp. ground Cloves

Instructions:
Mix the softened cream cheese, 1 tablespoon milk, and sugar in large bowl with a wire whisk until smooth. Gently stir in the whipped cream. Spread the mixture over the bottom of the pie crust with a spatula.
Pour the remaining 1 cup of milk into a large bowl. Add the pudding mixes, pumpkin puree, cinnamon, ginger and cloves. Blend well with wire whisk until thoroughly combined. Spread the thick mixture over the cream cheese layer.
Refrigerate at least 4 hours prior to serving in order to set. Refrigerate any leftover pie.
Serves 6 to 8

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