Bi-Layer Pumpkin Pie

[Cookie]

A delicious change from the ordinary.

Graham Crust:
1/3 cup butter or hard margarine
1 1/4 cups graham cracker crumbs
2 tbsp. granulated sugar

First Filling Layer:
4 oz. cream cheese, softened
1 tbsp. milk
1 tbsp. granulated sugar
1 1/2 cups frozen whipped topping, thawed

Second Filling Layer:
2 instant vanilla pudding powders, 4 serving size each
1 cup milk
14 oz. canned pumpkin, without spice
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Topping:
2 cups frozen whipped topping, thawed
Makes 1 pie
Graham Crust:
Melt butter in saucepan.
Stir in graham crumbs and sugar.
Press firmly into bottom and sides of 9" pie plate.

First Filling Layer:
Beat cream cheese, milk and sugar in bowl until smooth.
Fold in whipped topping.
Spread in pie shell.

Second Filling Layer:
Beat pudding powders and milk together in bowl until smooth.
Add pumpkin and spices.
Stir well.
Pour over second layer.
Chill.

Topping:
Spread whipped topping over all.
Chill.