Cream Pie on a Stick

Popsicle mold, or 5 or 6 oz paper cups Beat the pudding mix, milk, and half and half with a wire whisk for 2 minutes by hand. Break graham cracker crust into small chunks (I only used about half the crust), and stir pieces into the pudding. Beat cream cheese and sugar in a medium sized bowl with a mixer until well blended. Fold in Cool Whip. Fill mold/paper cup with pudding about 1/3 of the way. Add a layer of the Cool Whip filling, and top with more pudding. Insert a popsicle stick and place cups in the freezer. Freeze for 5 hours or until firm. Peel off paper cup before serving.