Double Layer Pumpkin Pie

• 4 oz cream cheese (1/2 of a block)
• 1 tbsp of milk
• 1 tbsp of sugar
• 1 tub of thawed sugar free whipped topping
• 1 graham cracker crust
• 1 cup of milk
• 1 (15 oz) can of pumpkin
• 2 packages (4 servings each) of Sugar Free Instant Vanilla Pudding
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

1. Mix cream cheese, 1 tbsp of milk, and sugar together with 1/2 of the tub of whipped topping. Mix until completely smooth and add to your graham cracker crust as your first layer.
2. Mix together the pumpkin, vanilla pudding, cinnamon, ginger, cloves, and remaining cup of milk together. Mix until smooth and make this mixture your second layer to the pie.
3. Refrigerate for 4 hours or until set.
4. Top with remaining cool whip as a garnish when served.

**yields one pie**

Thanks to kraftfoods for the GREAT recipe!