Ingredients
2-1/2 cups finely crushed gingersnaps (about 40 cookies)1/2 cup butter, melted1 package (8 ounces) cream cheese, softened1/2 cup confectioners’ sugar2 tablespoons milkTOPPING:3 cups cold milk2 packages (3.4 ounces each) instant vanilla pudding mix1 can (15 ounces) solid-pack pumpkin2-1/2 teaspoons pumpkin pie spice2 cups whipped toppingAdditional whipped topping, optional
Preparation
In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes. Cool.
In a large bowl, beat the cream cheese, confectioners’ sugar and milk until smooth. Spread over the crust. In another large 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.
