pumpkin and ginger snap dessert

How To Make pumpkin and ginger snap dessert

• 1

  Combine gingersnap crumbs and butter; press into an ungreased 13-in. x 9-in. x 2 in. baking pan.
• 2

  Bake at 325 for 10 minutes, then cool.
• 3

  In a mixing bowl, beat the cream cheese, confectioners' sugar and milk until fluffy. Spread over the crust.
• 4

  In another mixing bowl, beat milk and pudding mix for 1 minute. Add pumpkin and pie spice; beat until well blended.
• 5

  Fold in whipped topping.
• 6

  Spread over the cream cheese layer.
• 7

  Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.
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