Microwave caramels and water in medium microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted when stirred; cool slightly.
Beat pudding mix and milk in medium bowl with whisk 2 min. Spoon 3/4 cup pudding into separate medium bowl; whisk in half the caramel sauce. Stir in 1 cup COOL WHIP. Set aside.
Add pumpkin spice mix to remaining pudding; mix well. Spoon half the pumpkin-flavored pudding evenly into 6 (9-oz.) glasses; top evenly with half the gingersnap pieces. Cover with caramel pudding. Drizzle with remaining caramel sauce.
Top with remaining COOL WHIP and gingersnap pieces.
Refrigerate 1 hr.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fiber 0g
* 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.