• 1 pkg (8oz) Cream Cheese softened
• 1 cup (plus 2 tbsp) half and half cream cold
• 2 tbsp sugar
• 5 cups Cool Whip topping (thawed)
• 1 Graham Cracker Pie Crust shortbread or gingersnap is also great
• 2 pkgs Jell-O Vanilla Flavor Instant Pudding 4-serving size
• 1 can (16oz) pure pumpkin I use E.D. Smith Brand (some brands are too runny)
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves

Instructions

• Mix cream cheese, sugar and 2 tbsp half and half cream with wire whisk until smooth and NO lumps.
• Gently fold in 3 cups Cool Whip Topping. (make sure fully combined)
• Spread on bottom on pie crust. (do this by adding dollops over pie, then spread evenly)
• Pour 1 cup half and half cream into large mixing bowl, add both pkgs of vanilla pudding mix.
• Beat with wire whisk until blended 1 minute. (do not use mixer or it will get too thick and lumpy)
• Let stand 3 minutes.
• Stir in pumpkin and spices into pudding and mix well.
• Spread over cream cheese layer. (do this by adding dollops over pie, then spread carefully and evenly over pie, so layers don’t mix together).
• Top with 2 cups Cool Whip topping.
• Refrigerate at least 3-4 hours prior to serving.