Prep
15-30 mins
Cook
4 HRS
Calories
180
Ingredients
30
gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup
butter or margarine, melted
1-1/2 pkg
(8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1/4 cup
sugar
2 cups
plus 2 Tbsp. milk, divided
1 can
(15 oz.) pumpkin
1-1/2 tsp
pumpkin pie spice
Instructions
Step 1
Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
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.
Step 3
Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
Step 4
Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.