Pumpkin Pizazz

If you are looking for a new pumpkin dessert, don't overlook this recipe!  I've had it for a long time and have made it again and again.  I don't remember where I got it, so I'm sorry I cannot give credit to the person with such good taste who gave it to me!   (photo by  Galyna Andrushko, Dreamstime.com)

Pumpkin Pizazz

2-1/2 cups finely crushed gingersnaps

1/2 cup butter or margarine, melted

1 package (8 oz) cream cheese, softened

1/2 cup confectioners' sugar

2 tablespoons milk

Topping:

3 cups cold milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1 can (15 ounces) solid-pack pumpkin

2-1/2 teaspoons pumpkin pie spice

2 cups whipped topping

Directions
Combine gingersnap crumbs and butter and press into ungreased 13 x 9 inch baking pan.

Bake at 325 degrees for 10 minutes.  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 cream cheese layer.

Refrigerate for at least 3 hours.  Cut into squares.  Garnish with additional whipped topping.