1 pkg. (3 oz.) Philadelphia Cream Cheese, softened
1 c. plus 1 tbsp. cold half and half or milk
1 tbsp. sugar
1 1/2 c. Cool Whip whipped topping, thawed
1 (6 oz.) graham cracker pie crust
2 sm. pkgs. Jello instant pudding and pie filling
1 (16 oz.) can 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 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices, mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts if desired. Makes 8 servings. Preparation time: 15 minutes.