Double Layer Pumpkin Pie

• 1 (3 oz.) pkg. Philadelphia brand cream cheese, softened
• 1 c. plus 1 Tbsp. cold half and half or milk
• 1 Tbsp. sugar
• 1 1/2 c. thawed Cool Whip whipped topping
• 1 Keebler Ready-Crust graham cracker pie crust (6 oz.)
• 2 (4 oz. serving size) pkg. Jell-O vanilla flavor instant pudding
• 1 (16 oz.) can pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

1. Mix cream cheese, 1 tablespoon half and half and sugar with wire whisk until smooth.
2. Gently stir in whipped topping. Spread on bottom of crust.
3. Pour 1 cup half and half into mixing bowl. Add pudding mix.
4. Beat with wire whisk until well blended.
5. Let stand 3 minutes. Stir in pumpkin and spices.
6. Mix well. Spread over cream cheese layer.
7. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired.

cream cheese, cold half and half, sugar, topping, graham cracker pie crust, pumpkin, ground cinnamon, ground ginger, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731436 (may not work)