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Double Layer Pumpkin Pie

Double Layer Pumpkin Pie
4 oz. soften cream cheese
1 tablespoon milk
1 tsp white sugar
1 ½ c. frozen cool whip
1 9” graham cracker crust
1 c. cold milk
2 3.5 oz. boxes of vanilla pudding (instant)
1 can of pumpkin
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves

Mix together cream cheese, milk, and sugar until smooth. Gently fold in cool whip and spread into the bottom of the graham cracker crust.
Mix together milk, pudding mix, pumpkin, cinnamon, ginger, and cloves. Spread over the cool whip and cream cheese layer and place in the refrigerator for 4 hours or overnight.
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