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.

 

Enjoy.

Different. Delicious. So easy to make.