1 pkg. (8 oz.) cream cheese, softened
1 c. plus 1 tbsp. cold half & half or milk
1 tbsp. sugar
1 1/2 c. Cool Whip, thawed
1 "Ready Crust" graham cracker pie crust
2 pkgs. (4 oz. serving size) Jello vanilla flavor instant pudding mix
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves

Mix cream cheese, 1 tablespoon milk and sugar with mixer until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup half and half or milk into mixing bowl. Add pudding mix, beat with wire whisk until well blended. Let stand 3 minutes.

Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Top with rest of whipped topping and nuts if desired. Refrigerate for 2 hours. I made this and served Thanksgiving, all said best pumpkin pie they had eaten.

Makes 8 servings.