½ pkg. (4 oz.) cream cheese, softened and cubed
1 TBLS. half & half or milk
1 TBSL. Sugar
1 tub (8 oz.) cool whip, thawed
1 prepared graham cracker crust
1 cup cold half & half or milk
2 pkgs. (4 serving size) vanilla pudding
1 can pumpkin (16 oz.)
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
Beat cream cheese, 1 TBLS. half and half and sugar in large bowl w/ wire whisk until smooth. Gently stir in 1½ cups whipped topping. Spread onto bottom of crust.
Pour 1 cup half and half into a bowl. Add pudding. Beat w/ wire whisk for 1 minute. Mixture will be thick. Stir in pumpkin and spices with wire whisk until well blended.
Spread over cream cheese layer.
Refrigerate for 4 hours or until set. Garnish with remaining whipped topping and sprinkle w/ additional cinnamon.