Ingredients
3 oz pkg cream cheese softened
1 cup plus 1 tbs cold half and half
1 tbs sugar
1 and 1/2 cups thawed cool whip
6 oz keebler ready graham cracker crust
2 pkgs(4 serving size) Jello instant vanilla pudding mix
1 16 oz can pumkin puree
1 tsp cinnamon
1/2 tsp ground ginger
Preparation
In kitchen Aid Mixer using wire whip attachment mix together the cream cheese 1 tbs half and half and sugar beat until combined and smooth. Gently fold in cool whip. Spread on the bottom of the graham cracker crust.
Pour 1 cup half and half into mixing bowl.Add pudding mix. beat until well blended. 1-2 minutes. Let stand 3 minutes. Stir in the pumpkin and spices into the pudding mixture. Mix well. Spread over cream cheese layer just to the top crust edge.
(Note) If you have to much pumpkin/pudding mixture just discard extra
Place in fridge at least 3 hours.
To serve: Slice and garnish with cool whip and toasted walnuts.
