Fluffy Pumpkin Dessert

We belong to a small group that meets every Friday evening. Because there are four couples, we each take turns bringing a dessert to share once a month. This past Friday, one of the woman made this Pumpkin Dessert and boy was it a hit. It is very light, and because the crust is made with gingersnaps, it has a nice autumny spice taste. Thanks Sue, for sharing your recipe with us.


Fluffy Pumpkin Dessert

Crust
2 1/2c. finely crushed gingersnaps (about 40 cookies)
1/2 c. butter or margarine melted

Cheese Layer
1 8oz. cream cheese, softened
1/2 c. confectioners sugar
2 T. milk

Topping
3 cups cold whole milk
2 pkg. 3.4 oz instant vanilla pudding
1 can (15 oz) solid pack pumpkin (not pie filling)
2 1/2 t. pumpkin pie spice
2 cups whipped topping (cool whip)

Combine gingersnap crumbs and butter; press into an ungreased 13 x 9 baking pan. Bake 10 min. Cool. In mixing bowl, beat cream cheese, confectioners sugar and milk till fluffy. Spread over cooled crust. In another bowl, beat milk and pudding; mix for one minute (I use a wire whisk to avoid the splattering out of the bowl that tends to happen with an electric mixer). Add pumpkin and pie spice; beat until well blended. Fold in whipped topping. Spread over cream cheese layer. Refrigerate for at least 3 hours. Garnish with additional whipped cream if desired.