Double Layer Pumpkin Pie

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

1. Mix cream cheese, 1 tablespoon half and half and sugar until smooth.
2. Gently stir in Cool Whip.
3. Spread on bottom of crust. Pour 1 cup half and half into mixing bowl.
4. Add pudding mix.
5. Beat with wire whisk until well blended, 1 or 2 minutes.
6. Let stand 5 minutes or until thickened.
7. Stir in pumpkin and spices.
8. Mix well.
9. Spread over cream cheese layer.
10. Refrigerate 2 hours or overnight.
11. Garnish with the rest of Cool Whip and chocolate dipped pecan halves if desired.
12. Serves 8.
13. Makes 2 pies for 16 servings.

philadelphia cream cheese, sugar, graham cracker crust, cold half, vanilla, pumpkin, cinnamon, ginger, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=429379 (may not work)