Double Layer Pumpkin Pie
3 cups crushed graham crackers (15 graham crackers)
1 and 1/2 cubes melted butter
1/2 cup sugar
8 oz. cream cheese, softened
1 cup powdered sugar
1 cup cool whip
2 pkgs Instant Vanilla Pudding
1 cup milk
16 oz can pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Cool Whip
Grease a 9x13" pan. Mix graham crackers, butter and sugar together. Press firmly into pan. Whip cream cheese and powdered sugar together , then stir in Cool Whip. Spread over graham cracker crust. Cool in refrigerator for 20 minutes.
Whip together vanilla pudding, milk, pumpkin, cinnamon, ginger and cloves. Spread over chilled layers. Cool again until ready to serve.
To serve, top with more Cool Whip.