2 1/2 c. finely crushed gingersnaps, about 40 cookies
1/2 c. butter or margarine, melted

Combine gingersnap crumbs and butter. Press into an ungreased 13 x 9 x 2 inch baking pan. Bake at 325° for 10 minutes. Cool.

1 pkg. (8 oz.) cream cheese, softened
1/2 c. powdered sugar
2 Tbsp. milk

In a mixing bowl, beat the cream cheese, powdered sugar and milk until fluffy. Spread over the crust.

3 c. cold milk
2 pkg. (3.4 oz. each) instant vanilla pudding mix
1 can (15 oz.) solid-pack pumpkin
2 1/2 tsp. pumpkin pie spice
2 c. whipped topping
additional whipped topping, optional

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 for at least 3 hours. Cut into squares; garnish with whipped topping if desired. Yield: 12-15 servings.