Pumpkin Dessert - cooking recipe

Ingredients

1 1/2 to 2 c. gingersnap cookie crumbs
2 pkg. instant butterscotch pudding
1 can pumpkin
Cool Whip

Preparation

Place crumbs in bottom of 2-quart casserole.
Mix pudding according to box directions.
Stir in the can of pumpkin; beat at low speed until just mixed.
Pour over crumbs; top with Cool Whip.