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1 pkg. (3 oz.) Philadelphia Brand cream cheese, softened
1 c. plus 1 tbsp. cold half & half or milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker pie crust
2 pkg. (4 serving size) vanilla Jello instant pudding & pie filling
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 tablespoon half & half and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup half & half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes. Let stand 3 minutes. 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. Makes 8 servings. Preparation time 15 minutes.

I substitute low fat cream cheese, skim milk, light Cool Whip and sugar free pudding for the regular ingredients above. I found that this is a very delicious and quick pie. Hope you like it.

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