Ginger Pumpkin Dessert

Yield: 12 to 15 servings

Ingredients

Crust and Filling

• 2 1/2 cups gingersnap cookies, crushed
• 1/2 cup butter, melted
• 8 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 tablespoons milk

Topping

• 2 1/2 cups cold milk
• 2 (3.4 ounce) boxes instant vanilla pudding
• 1 (15 ounce) can pumpkin
• 2 1/2 teaspoons pumpkin pie spice
• 2 cups whipped topping

Instructions

Crust and Filling

1. Heat oven to 325 degrees F.
2. Combine gingersnap crumbs and butter and press into a 13 x 9 inch pan.
3. Bake for 10 minutes. Cool.
4. In a mixing bowl, beat cream cheese, confectioners' sugar and milk until fluffy. Spread this over the cooled crust.
5. Topping: In another bowl, beat milk and pudding mix for 1 minute.
6. Add pumpkin and spices and beat until well blended.
7. Fold in whipped topping.
8. Spread over the cream cheese layer.
9. Refrigerate for at least 3 hours.
10. Cut into squares.
11. If desired, garnish with a dollop of whipped cream.