gingersnaps, finely crushed (about 1-1/2 cups)
butter or margarine, melted
(8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
plus 2 Tbsp. milk, divided
(15 oz.) pumpkin
pumpkin pie spice
Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
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.
Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.