Double Layer Pumpkin Pie
Marianne Severson, West Allis

4 oz. cream cheese, softened 1 Tbsp. milk 1 Tbsp. sugar 8 oz. tub Cool Whip 1 graham pie crust 1 cup milk 1 can pumpkin 2 pkgs. (4-serving size) vanilla instant pudding 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground cloves

Mix cream cheese, 1 Tbsp. sugar, and 1 Tbsp. milk. Cream together with wire whisk until well-blended. Gently stir in 1/2 of the Cool Whip and spread onto crust. Pour 1 cup milk into a large bowl; add pumpkin, dry 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. Top with remaining Cool Whip.