2 1/2 cups finely crushed gingersnaps
1/2 cup butter, melted
1 - 8 oz. pkg. cream cheese
1/2 cup powdered sugar
2 Tbls. milk
3 cups cold milk
2 - 3.4 oz. pkgs. instant vanilla pudding
1 - 15 oz. can solid-pack pumpkin
2 1/2 tsp. pumpkin pie spice
2 cups whipped topping

Instructions:

Combine gingersnap crumbs and butter; press into an un-greased 9 X 13-inch pan. Bake at 325 Degrees for 10 minutes. Cool. Beat cream cheese, powdered sugar, and milk until fluffy. Spread over crust. In a large 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 at least 3 hours. Cut into squares.

Makes 12-15 servings.