1 (3 oz.) pkg. cream cheese, softened
1 tbsp. half & half
1 tbsp. sugar
1 12/ c. thawed Cool Whip non dairy topping
1 prepared graham cracker crumb crust
1 c. cold half & half
2 pkgs. (4 serving size) Jello vanilla instant pudding & pie filling mix
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese and 1 tablespoon half and half and half of sugar until smooth. Gently stir in the whipped topping. Spread on the bottom of pie crust.

Pour 1 cup half and half into mixing bowl. Add pudding mix and beat with wire whisk until well blended, 1 or 2 minutes, let and 5 minutes or until thickened. Stir in pumpkin and spices and mix well. Spread over cream cheese layer. Refrigerate 2 hours or overnight. Garnish with additional whipped topping and pecans dipped in chocolate, if desired. Serves 8.