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Double Layer Pumpkin Pie

4 oz Philly Cream Cheese
1 tb Milk
1 tb Sugar
1 1/2 c CoolWhip [thawed]
1 Graham cracker pie crust
1 c Milk [cold]
1 cn (16oz) pumpkin
2 pk Vanilla flavored Jell-o
Pudding & Pie filling
4 ts Pumpkin pie spice

1) Mix the cream cheese, 1 tb milk, and the sugar in a large bowl with a wire whisk `til smooth, then gently stir in the whipped topping and of the pumpkin pie spice. Spread on the bottom of the prepared pie crust...
2) Pour 1 c cold milk into a bowl and add the pumpkin, pudding mixes, and the remainder of the spices beating with wire whisk `til well mixed (it will be thick). Then spread over the cream cheese layer in the prepared pie crust...
3) Refrigerate for at least 4 hrs. `til set then garnish with additional whipped topping before serving...

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