Snappy Pumpkin Dessert

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

1. In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. baking dish. Bake at 325u0b0 for 10 minutes. Cool.
2. 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.
3. 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.

butter, cream cheese, sugar, milk, cold milk, solidpack pumpkin, pumpkin pie spice

Taken from www.tasteofhome.com/recipes/snappy-pumpkin-dessert/ (may not work)