This one is a little different. The crust is made with gingersnap cookies instead of flour like most. Got this one from an old magazine 12 or more years ago.I like to use french vanilla pudding when I make this. It just gives it a more richer flavor. Always requested!!
1In a large bowl, combine gingersnap crumbs and butter; press into an ungreased 13x9 inch baking dish. Bake at 325 for 10 minutes. Cool.
2In a large bowl, beat cream cheese, powdered sugar and 2 tablespoons milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended.
3Fold in cool whip. Spread over cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with additional cool whip.