Layered Pumpkin-Gingersnap Dessert - Great For Thanksgiving! And Easy to Make!

Layered Pumpkin-Gingersnap Dessert

CREDIT

 

30 gingersnaps, finely crushed (about 1-1/2 cups)

 

1/4 cup butter or margarine, melted

 

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened

 

1/4 cup sugar

 

2 cups plus 2 Tbsp. milk, divided

 

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

 

1 can (15 oz.) pumpkin

 

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

 

1-1/2 tsp. pumpkin pie spice

Directions:

1

Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.

2

Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.

3

Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.

4

Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.