Double Layer Pumpkin Pie - cooking recipe

Ingredients

1 (3 oz.) pkg. Philadelphia cream cheese, softened
1 Tbsp. half and half
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker crust (6 oz.)
1 c. cold half and half
2 pkg. (4 serving size) Jell-O instant pudding vanilla
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Preparation

Mix cream cheese, 1 tablespoon half and half and sugar until smooth.
Gently stir in Cool Whip.
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 or 2 minutes.
Let stand 5 minutes or until thickened.
Stir in pumpkin and spices.
Mix well.
Spread over cream cheese layer.
Refrigerate 2 hours or overnight.
Garnish with the rest of Cool Whip and chocolate dipped pecan halves if desired.
Serves 8.
Makes 2 pies for 16 servings.