Mom's Two-Layer Pumpkin Pie

Start with pre-made crust, 8" graham cracker or regular, ready to use.

Mix until smooth:

4 oz. cream cheese

1 Tbsp half and half or evaporated milk

1 Tbsp sugar

Fold into this:

12 oz. (1 1/2 cups) Cool Whip

Put into the bottom of the pie crust.

In a new bowl, mix:

1 Cup milk

2 3.4 ounce packages instant vanilla pudding mix

Beat 1 minute.  Then stir in:

15-16 oz. canned pumpkin

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp ground cloves

Spread this over the cream cheese mixture.

Let the pie set up in the refrigerator before serving.