Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. softened cream cheese
1 Tbsp. half and half
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker crust
1 c. half and half
2 pkg. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Preparation

Mix cream cheese, 1 tablespoon milk and sugar in large bowl until smooth.
Gently stir in Cool Whip and spread in bottom of crust.
Pour 1 cup of milk in bowl.
Add pudding; beat with whisk until well blended.
Mixture will be very thick.
Stir in pumpkin and spices; mix well.
Spread over cream cheese layer.
Refrigerate at least 3 hours.
Garnish with additional whipped topping.