Pumpkin Dessert Squares

• 3 cups gingersnap crumbs
• 13 cup reduced fat margarine, melted
• 24 ounces fat free cream cheese, -softened
• 1 12 cups sugar, divided
• 3 large eggs, divided
• 1 teaspoon vanilla
• 16 ounces canned pumpkin
• 1 12 teaspoons pumpkin pie spice
• 12 ounces evaporated skim milk

1. Mix cookie crumbs and margarine.
2. Press into 13 x 9 inch baking pan.
3. Beat cream cheese with electric mixer on medium speed until smooth.
4. Add 3/4 cup sugar, two of the eggs and vanilla, mixing until well blended.
5. Pour over crust.
6. Beat remaining one egg in separate bowl.
7. Stir in pumpkin, remaining 3/4 cup sugar and pumpkin pie space.
8. Gradually stir in the milk.
9. Pour over cream cheese layer.
10. Preheat oven to 375.
11. Bake one hour OR until set.
12. Cool.
13. Refrigerate until ready to serve.
14. Garnish with Cool Ship Lite topping and additional cookie crumbs if desired.

gingersnap crumbs, margarine, cream cheese, sugar, eggs, vanilla, pumpkin, pumpkin pie spice, milk

Taken from www.food.com/recipe/pumpkin-dessert-squares-157792 (may not work)