1 pkg. (3 oz.) cream cheese, softened
1 c. plus 1 tbsp. cold half & half or milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker crust
2 pkg. (4 serving size) vanilla flavored instant pudding
1 can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 tablespoon half & half or milk with sugar with a whisk until smooth. Gently fold in whipped topping and spread on bottom of graham cracker crust. Pour 1 cup half & half into mixing bowl; add pudding mix. Beat with whisk until well blended. Let stand 3 minutes. Stir in pumpkin and spices, mixing well. Spread over cheese layer and refrigerate at least 2 hours. Garnish with additional whipped topping and nuts, if desired. Makes 8 servings.