Spicy Pumpkin Pie

• 12 gingersnaps, divided
• 2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding
• 2 cups cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)

1. Break 5 cookies in half; reserve for later use.
2. Coarsely chop remaining cookies.
3. Beat pudding mixes and milk in medium bowl with whisk 2 min.
4. ; stir in chopped cookies and half the COOL WHIP.
5. Pour into crust.
6. Refrigerate 4 hours or until firm.
7. Top with remaining COOL WHIP and reserved cookie halves just before serving.

cold milk, ready

Taken from www.kraftrecipes.com/recipes/spicy-pumpkin-pie-168335.aspx (may not work)