Combine gingersnap crumbs and butter; press into an ungreased 13-in. x 9-in. x 2 in. baking pan.
Bake at 325 for 10 minutes, then cool.
In a mixing bowl, beat the cream cheese, confectioners' sugar and milk until fluffy. Spread over the crust.
In another mixing bowl, beat milk and pudding mix for 1 minute. Add pumpkin and pie spice; beat until well blended.
Fold in whipped topping.
Spread over the cream cheese layer.
Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pumpkin and Ginger Snap Dessert: