Double Layer Pumpkin Pie

• 3 oz pkg cream cheese softened
• 1 cup plus 1 tbs cold half and half
• 1 tbs sugar
• 1 and 1/2 cups thawed cool whip
• 6 oz keebler ready graham cracker crust
• 2 pkgs(4 serving size) Jello instant vanilla pudding mix
• 1 16 oz can pumkin puree
• 1 tsp cinnamon
• 1/2 tsp ground ginger

1. In kitchen Aid Mixer using wire whip attachment mix together the cream cheese 1 tbs half and half and sugar beat until combined and smooth.
2. Gently fold in cool whip.
3. Spread on the bottom of the graham cracker crust.
4. Pour 1 cup half and half into mixing bowl.Add pudding mix. beat until well blended. 1-2 minutes.
5. Let stand 3 minutes.
6. Stir in the pumpkin and spices into the pudding mixture. Mix well.
7. Spread over cream cheese layer
8. just to the top crust edge.
9. (Note) If you have to much pumpkin/pudding mixture just discard extra
10. Place in fridge at least 3 hours.
11. To serve:
12. Slice and garnish with cool whip and toasted walnuts.

cream cheese, sugar, cool whip, graham cracker crust, vanilla pudding, pumkin puree, cinnamon, ground ginger

Taken from www.epicurious.com/recipes/member/views/double-layer-pumpkin-pie-50115299 (may not work)