Snappy Pumpkin Dessert

By Zopmama

Ingredients

• 2 1/2 cups finely crushed gingersnaps (about 40 cookies)
• 1/2 cup butter or margarine, melted
• 1 package (8 oz) cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 Tablespoons milk
• TOPPING;
• 3 cups cold milk
• 2 packages (3.4 oz. each) instant vanilla pudding mix
• 1 can (15 oz) solid-pack pumpkin
• 2 1/2 teaspoons pumpkin pie spice
• 2 cups whipped topping
• Additional whipped topping, optional

Preparation

Step 1

combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees for 10 minutes. Cool. In a large mixing bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Spread over the crust. In another large mixing bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended. Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired. Yield: 12-15 servings.