Quick Pumpkin Pie

Quick Pumpkin Pie

8 oz. Cream cheese (softened)
1 cup half and half
1 1/2 cups Cool Whip ( thawed)
1 graham cracker pie crust
2 pkgs. Vanilla pudding and pie filling ( 4 serving size)
1 can 16 oz. Pumpkin
1 tsp. Cinnamon
1/4 tsp. Ground ginger
1/8 tsp. Ground cloves
1 Tbsp Sugar

Mix cream cheese and small amount of half and half until smooth; stir in
Cool Whip; spread on bottom of pie crest; pour remaining half and half into
bowl and add pudding mixes; beat until blended and let stand for a few
minutes; then stir in pumpkin, spices, and sugar and mix well; spread over
cream cheese layer in pie crust; refrigerate at least 2-3 hours (longer if
possible).


Source:

rec.food.cooking, rec.food.recipes