2 (4 serving size) pkgs. Jell-O vanilla cook and serve pudding and pie filling
1 1/3 c. milk or half and half
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
4 oz. Philadelphia cream cheese, softened
1 tbsp. milk or half and half
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 prepared graham cracker crumb crust (6 oz.)

Combine pudding mix and 1 1/3 cups milk in large saucepan. Cook on medium heat until mixture thickens and comes to full boil, stirring constantly with wire whisk. Remove from heat.

Stir in pumpkin and spices using wire whisk. Cook and stir on medium heat until mixture returns to boil. Remove from heat. Let stand 20 minutes or until almost cool, stirring occasionally.

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Spread cooled pudding mixture over cream cheese layer. Refrigerate at least 4 hours or overnight. Garnish with additional whipped topping and nuts, if desired. Yield: 8 servings.