-
In a large bowl with good old fashioned beaters:
-
Mix softened cream cheese, sugar, vanilla and cool whip until smooth.
-
Spread entire mixture on bottom of pie crust.
-
In the same empty bowl: (done this for years ;) -saves mess)
-
Pour 1 cup half and half into large mixing bowl, add both pkgs of vanilla pudding mix.
-
Beat lightly until well blended. Mixture will be thick and a bit grainy.
-
Blend in pumpkin and spices and mix well.
-
Spread over cream cheese layer.
-
Refrigerate at least 3 hours prior to serving.
-
Top with real whipping cream and some finely chopped pecans if you wish and… Enjoy!