Double Layer Pumpkin Pie

1 graham cracker crust

Bottom Layer:
4 oz. cream cheese softened
1 tbsp. milk
1 tbsp. sugar
1 1/2 cup coolwhip

Top Layer:
1 cup milk
2 small pkg. vanilla instant pudding
1- 16 oz. can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Directions:
Mix cream cheese, 1 tbsp milk, 1 tbsp sugar together with hand mixer. Softly fold in thawed coolwhip. Spread on bottom of graham cracker crust.

In a large bowl, mix together milk, pudding and pumpkin, and spices. Mix for about 2 minutes. Pour over cream cheese mixture. Cover and refigerate for 3 hours. Serve chilled and with a dollup of coolwhip on top.

Cobbler

Bisquick
1- 8oz. package of cream cheese (softened)
1/4 cup sugar
1 tsp. vanilla
pie filling of choice
Crumble Topping (optional)

Directions: mix Bisquick according to biscuit directions adding just a little bit more milk to make the batter more spreadable consistency. Spread over the bottom of a lightly sprayed 9x13 pan. Bake at 375 for 6 minutes.

While that bakes, mix cream cheese, sugar, and vanilla with a hand mixer until well blended. Remove lightly baked crust from oven and drop cream cheese mixture by the spoonful all over the top of the dough.

Dump your favorite pie filling all over the top of the cream cheese mixture, then add crumble topping to the top. Return to oven and bake for additional 20-25 minutes.

Crumble Topping:
1/2 cup flour
1/4 cup brown sugar
2 tbsp. melted butter
Mix together until crumbly looking