This combines the best of both world’s, a pumpkin pie, and a cheesecake.  What could be better?  Thanks to Stephanie Gardner for this recipe.

Sensational Double Layer Pumpkin Pie

Yield: 8 servings.

4 oz. cream cheese, softened*
1 Tbsp. milk or half-and-half
1 Tbsp. sugar
1 1/2 C. thawed Cool Whip Whipped Topping
1 Keebler Ready-Crust Graham Cracker Pie Crust (6oz.)
1 C. milk or half-and-half
2 pkg. (4-serving size) Jell-O Vanilla Flavor Instant Pudding and Pie
Filling
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

*Helpful Hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.

Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.
Makes 8 servings