Sensational Double Layer Pumpkin Pie

• 1 (3 oz.) pkg. cream cheese, softened
• 1 c. plus 1 Tbsp. cold half and half or milk
• 1 Tbsp. sugar
• 1 1/2 c. thawed Cool Whip
• 1 graham cracker pie crust
• 2 (4 serving size) pkg. vanilla instant pudding
• 1 (16 oz.) can pumpkin
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. 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 2 cups half and half into mixing bowl. Add pudding mix; beat with wire whisk until well blended, 1 to 2 minutes.
4. Let stand 3 minutes.
5. Stir in pumpkin and spices; mix well.
6. Spread over cream cheese layer.
7. Refrigerate at least 2 hours.
8. Garnish with additional whipped topping and nuts, as desired. Makes 8 servings.

cream cheese, cold half and half, sugar, graham cracker pie crust, vanilla instant pudding, pumpkin, cinnamon, ginger, cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433398 (may not work)