Pumpkin Pizazz Recipe

[igsie from wondrousstory.com]

Pumpkin Pizazz--Great for Thanksgiving or Christmas!

2-1/2 cups finely crushed gingersnaps
1/2 cup butter or margarine, melted
1 package (8 oz) cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons milk

Topping:
3 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
2-1/2 teaspoons pumpkin pie spice
2 cups whipped topping

Directions
Combine gingersnap crumbs and butter and press into ungreased 13 x 9
inch baking pan.

Bake at 325 degrees for 10 minutes. Cool.

In a mixing bowl, beat the cream cheese, confectioners' sugar and milk
until fluffy. Spread over the crust. In another mixing bowl, beat
milk and pudding mix for 1 minute. Add pumpkin and pie spice; beat
until well blended. Fold in whipped topping. Spread over cream
cheese layer.

Refrigerate for at least 3 hours. Cut into squares. Garnish with
additional whipped topping.