Best Pumpkin Mousse

• 8 ounces cream cheese 1 package, softened
• 1/4 cup sugar
• 15 ounces pumpkin puree (canned) solid-pack, puree, not pie mix, 1 can
• 3.4 ounces instant pudding mix, vanilla 1 package
• 2 teaspoons pumpkin pie spice
• 1 cup milk cold
• 4 ounces whipped cream cool, thawed, 1 carton
• 24 each gingersnap cookies

1. In large mixer bowl, beat cream cheese and sugar until smooth.
2. Beat in pumpkin.
3. Add pudding mix and pie spice; blend well.
4. Gradually beat in milk.
5. Fold in Cool Whip.
6. Spoon about 1/4 cup each into each serving dish.
7. Crumble 2 gingersnaps over each.
8. Divide remaining pumpkin mixture among dishes.
9. Garnish with a whole gingersnap.
10. Chill until ready to serve.
11. Refrigerate leftovers.

cream cheese, sugar, pumpkin puree, pumpkin pie spice, milk cold, cream, cookies

Taken from recipeland.com/recipe/v/best-pumpkin-mousse-50029 (may not work)