• 2 cups crushed ginger snaps
• 1/3 cup butter or margarine, melted
• 1 pkg (6 serv) jello vanilla (cooked pudding & pie filling)
• 2 cups milk
• 1 ½ cup pumpkin filling or purée, divided
• 1 tsp. Pumpkin pie spice (cinnamon/nutmeg and cloves)
• 250 g (package) cream cheese, softened
• 2 tbsp. sugar
• 3 cups thawed cool whip

Preheat oven to 350F. Mix crumbs with butter; press firmly on bottom and up sides of an 8-inch spring form pan. Bake 10 minutes and set aside to cool.

Combine dry pudding mix, milk, 1 cup of the pumpkin and spice in a saucepan. Cook on medium and stir until it boils. Remove from heat and cover. Cool 10-15 minutes, stirring occasionally.

Beat cream cheese and sugar in medium bowl; add ½ cup pumpkin until well blended. Gently whisk in whipped topping. Spread into the crust; top with pudding mixture, spreading evenly.

Refrigerate for 4 hours or overnight. Serve topped with a dollop of whipped cream.

Makes 8 servings