1 (3 oz.) pkg. Philadelphia cream cheese, softened
1 c. plus 1 tbsp. cold half and half or milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 (6 oz.) Keebler graham cracker pie crust
2 pkgs. (4 serving size) Jello vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
1 tsp. nutmeg (opt.)

Mix cheese, 1 tablespoon half and half and sugar with whisk until smooth. Gently stir in Cool Whip. Spread in bottom of crust. Pour half and half into bowl and pudding mix. Beat with whisk until well blended, let stand 3 minutes. Stir in pumpkin and spice; mix well. Spread over cheese layer. Refrigerate at least 2 hours. Garnish with more Cool Whip and nuts. Makes 8 servings. I also used the cheese mix under a chocolate pie.