2 1/2 cups gingersnap cookies, crushed
1/2 cup butter or margarine, melted
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons milk

Preheat oven to 325 degrees F.

Combine crumbs and margarine and press into a 13 x 9-inch pan. Bake for 10 minutes. Cool.

In a mixing bowl, beat cream cheese, confectioners' sugar and milk until fluffy. Spread this over the cooled crust.

Topping
2 1/2 cups cold milk
2 (3.4 ounce) boxes instant vanilla pudding
1 (15 ounce) can pumpkin
2 1/2 teaspoons pumpkin pie spice
2 cups whipped topping

In another bowl, beat milk and pudding mix for 1 minute. Add pumpkin and spices and beat until well blended. Fold in whipped topping. Spread over the cream cheese layer. Refrigerate at least 3 hours.

Cut into squares. If desired, garnish with a dollop of whipped cream. Yields 12 to 15 servings.