Snappy Pumpkin Dessert

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 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

Recipe

• 1 combine gingersnap crumbs and butter; press into an ungreased 13x9 baking pan.
• 2 bake at 325 for 10 minutes.
• 3 cool.
• 4 in a mixing bowl, beat the cream cheese, confectioners sugar and milk until fluffy.
• 5 spread over the crust.
• 6 in another bowl, beat milk and pudding mix for 1 minute.
• 7 add pumpkin and pie spice; beat until well blended.
• 8 fold in cool whip.
• 9 spread over the cream cheese layer.
• 10 refrigerate for at least 3 hours.
• 11 cut into squares; garnish with additional cool whip.