Double Layer Pumpkin Pie(Prep Time: 15 Minutes; Refrigerating Time: 4 Hours.)

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

1. Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional Cool Whip. Makes 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=12593 (may not work)