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.
This is the perfect dessert for your Thanksgiving potluck. Since it serves 24, one batch goes a long way!
Be sure to use canned 100% pure pumpkin, not the canned pumpkin pie mix.
Garnish each serving with a toasted pecan Half just before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.