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

Mix cream cheese, the 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 to 2 minutes. Let stand 3 minutes.

Stir in pumpkin and spices in the bowl; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired. Preparation Time: 15 minutes. Serves 8.