Layered Pumpkin-Gingersnap Dessert

By LORIWHIP

Ingredients

• 30 gingersnaps, finely crushed (about 1-1/2 cups)
• 1/4 cup butter or margarine, melted
• 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
• 1/4 cup sugar
• 2 cups plus 2 Tbsp. milk, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 can (15 oz.) pumpkin
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly ground black pepper

Preparation

Step 1

Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.

Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.

Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.