Layered Pumpkin-Gingersnap Dessert

• 30 gingersnaps, finely crushed (about 1-1/2 cups)
• 1/4 cup butter or margarine, melted
• 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
• 1/4 cup sugar
• 2 cups plus 2 Tbsp. milk, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 can (15 oz.) pumpkin
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 tsp. pumpkin pie spice

1. Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish.
2. Freeze 10 min.
3. Beat cream cheese, sugar and 2 Tbsp.
4. milk in large bowl with mixer until blended.
5. Add 1-1/4 cups COOL WHIP; mix well.
6. Spread onto crust.
7. Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min.
8. (Mixture will be thick.)
9. Spread over cream cheese layer.
10. Refrigerate 4 hours or until firm.
11. Top with remaining COOL WHIP before serving.

butter, philadelphia cream cheese, sugar, milk, pumpkin, pumpkin pie spice

Taken from www.kraftrecipes.com/recipes/layered-pumpkin-gingersnap-dessert-158678.aspx (may not work)