Snappy Pumpkin Dessert

• 2 1/2 cups finely crushed gingersnaps (about 40 cookies)
• 1/2 cup butter, melted
• 8 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 tablespoons milk
• 3 cups cold milk
• 2 (3 1/2 ounce) packages vanilla instant pudding mix
• 15 ounces pumpkin, solid pack
• 2 1/2 teaspoons pumpkin pie spice
• 2 cups Cool Whip

1. Combine gingersnap crumbs and butter; press into an ungreased 13x9 baking pan.
2. Bake at 325 for 10 minutes.
3. Cool.
4. In a mixing bowl, beat the cream cheese, confectioners sugar and milk until fluffy.
5. Spread over the crust.
6. In another bowl, beat milk and pudding mix for 1 minute.
7. Add pumpkin and pie spice; beat until well blended.
8. Fold in Cool Whip.
9. Spread over the cream cheese layer.
10. Refrigerate for at least 3 hours.
11. Cut into squares; garnish with additional Cool Whip.

butter, cream cheese, confectioners, milk, cold milk, vanilla instant pudding, pumpkin, pumpkin pie spice

Taken from www.food.com/recipe/snappy-pumpkin-dessert-476912 (may not work)