Layered Pumpkin-Gingersnap Dessert

Instructions

1. Step 1

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

2. Step 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. Step 3

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

4. Step 4

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