Pumpkin Double Take : Double Layer Pumpkin Pie

          Prep time : 30 minutes   /   Total time 30 minutes  (incl . refrigerating)

4    oz. (half of an 8-oz pkg) Philadephia Cream Cheese , softened

1    cup plus 1 tablespoon milk , divided

1     tablespoon  sugar

1     tub (8 oz.) Cool Whip Whipped Topping , thawed , divided

1     Honey Maid Graham Pie Crust (6 oz)

1     can (15 oz ) pumpkin

2     pkg. (4 oz size each) Jell-o Vanilla Flavor instant Pudding & Pie Filling

!      teaspoon ground cinnamon

1/2  teaspoon ground ginger

1/4   teaspoon ground cloves

Mix cream cheese , 1 Tbsp . milk and sugsr in large bowl  with wire whisk until blended . Gently stir in half of the whipped topping . Spread into crust .

Pour 1 cup milk into large bowl . Add pumpkin , pudding mixes and spices . Beat with wire whisk 2 minutes  or until well blended . (Mixture will be thick ). Spread over cream cheese layer .

Refrigerate 4 hours or overnight . Garnish remaining whipped topping . Store leftover pie in refrigerator.

Makes 10 serving.