1 pkg. (3 oz.) Philadelphia cream cheese
1 c. plus 1 tbsp. cold half and half or milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip (whipped topping)
1 Keebler ready-crust (graham cracker)
2 pkgs. (4 oz. size) Jello vanilla flavor instant pudding and 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 and half and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup half and 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 mixture.

Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired. Makes 8 servings. Preparation time: 15 minutes.