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Double Layer Pumpkin Pie

4 ounces cream cheese, softened
1 tablespoon half-and-half
1 tablespoon granulated sugar
1 1/2 cups nondairy whipped topping
1 (9-inch) graham cracker pie crust
1 cup milk
1 (8-ounce) package instant vanilla pudding mix
1 (16-ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

1. In a large bowl, mix softened cream cheese, half-and-half, and sugar until smooth. Gently stir in nondairy whipped topping. Spread over a graham cracker pie crust.
2. Pour cold milk into a chilled bowl. Add instant vanilla pudding mix. Beat with an electric mixer for 1 minute. Stir in canned pumpkin, cinnamon, ginger, and cloves until well blended. Spread over the cream cheese layer. Refrigerate for 4 hours, or until set.

Makes 8 servings.