Triple-Layer Pumpkin Spice Pie

• 2 cups cold Milk
• 2 pkg Pumpkin Spice Jello Pudding
• 1/4 tsp Cinnamon
• 1 tub Cool Whip
• 1 Graham Cracker Crust

Beat milk, pudding mix and cinnamon until blended. Spread 1 1/2 cups onto bottom of crust. Add 1 1/2 cups of whipped topping to remaining pudding mixture, stir gently. Spoon over first layer in crust and top with remaining whipped topping.

Refrigerate 1 hour. Serve.

Store left overs in refrigerator.