Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 ounces cream cheese, softened
1 1 tablespoon half-and-half or 1 tablespoon skim milk
1 tablespoon sugar
1 1/2 cups thawed whipped topping (such as Cool Whip)
1 (9 inch) graham cracker crust
1 1 cup half-and-half or 1 cup skim milk
1 (16 ounce) can pumpkin puree
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix or (3 1/2 ounce) packages vegetarian instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Preparation

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping.
Spread on bottom of crust.
Pour 1 cup cold milk into large bowl.
Add pumpkin, pudding mixes and spices.
Beat with wire whisk 2 minutes.
The mixture will be thick.
Spread over cream cheese layer.
Refrigerate 4 hours or until set.
Garnish with additional whipped topping and chocolate-dipped pecan halves.
Store in the refrigerator until just before serving.