Snappy Pumpkin Dessert - cooking recipe

Ingredients

2 1/2 cups finely crushed gingersnaps (about 40 cookies)
1/2 cup butter, melted
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons milk
3 cups cold milk
2 (3 1/2 ounce) packages vanilla instant pudding mix
15 ounces pumpkin, solid pack
2 1/2 teaspoons pumpkin pie spice
2 cups Cool Whip

Preparation

Combine gingersnap crumbs and butter; press into an ungreased 13x9 baking pan.
Bake at 325 for 10 minutes.
Cool.
In a mixing bowl, beat the cream cheese, confectioners sugar and milk until fluffy.
Spread over the crust.
In another bowl, beat milk and pudding mix for 1 minute.
Add pumpkin and pie spice; beat until well blended.
Fold in Cool Whip.
Spread over the cream cheese layer.
Refrigerate for at least 3 hours.
Cut into squares; garnish with additional Cool Whip.