Snappy Pumpkin Dessert
2 1/2 cups finely crushed gingersnaps (about 40 cookies)
1/2 cup butter, melted
1/4 cup chopped pecans (optional)
Press into an ungreased 9x13
pan. Bake 10 minutes at 325 degrees. Cool.
In a mixing bowl beat:
1-8 oz. pkg. cream cheese, softened
1/2 cup powdered sugar
2 T. milk
Spread over crust.
In another bowl beat together for one minute:
3 cups cold milk
2 pkgs. (3.4 oz. each) vanilla instant pudding
1 can pumpkin
2 1/2 tsp. pumpkin pie spice
2 cups Cool Whip
Spread over the cream cheese layer. Refrigerate
at least 3 hours. Garnish
with more whipped topping, if desired.