Double Layer Pumpkin Pie

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

1. Mix cream cheese, half and half and sugar in a large bowl with wire whisk until smooth.
2. Gently spread on bottom of pie crust. Pour milk into bowl and add pudding mix.
3. Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick).
4. Stir in pumpkin and spices, blending with wire whisk.
5. Mix well. Spread over cream cheese layer.
6. Refrigerate at least 3 hours. Garnish with additional Cool Whip and nuts, if desired.

cream cheese, sugar, graham cracker pie crust, instant vanilla pudding mix, pumpkin, milk, ground cinnamon, ground ginger, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191179 (may not work)