Sensational Double Layer Pumpkin Pie

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3 ounces cream cheese -- softened 1 cup plus 1 Tbls. cold half and half or milk 1 tablespoon sugar 1 1/2 cups whipped topping -- thawed 1 graham cracker pie crust, 9 inch 2 packages 4 serving size Vanilla instant pudding 16 ounces pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves

Mix cream cheese, 1 Tablespoons half and half and sugar with wire whisk
until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with wire
whisk until well blended, 1-2 min. Let stand 3 min.
Stir in pumpkin and spices; mix well. Spread over cream cheese layer.
Refrigerate at least 2 hours. Garnish with additional whipped topping and
nuts as desired.

SUBMITTED BY: Cynthia Revelle