Snappy Pumpkin Dessert (Lori)

2 1/2 cups finely crushed gingersnaps (40 cookies) or graham crackers
1/2 cup butter melted
1 package (8oz) cream cheese softened
1/2 cup confectioners sugar
2 tablespoons milk

Topping
3 cups cold milk
2 packages (3.4 box) instant vanilla pudding
1 can (15 ounces) solid pack pumpkin
2 1/2 teaspoons pumpkin pie spice
2 cups whipped topping

Combine gingersnap crumbs and butter. Press into an ungreased 13x9x2 baking pan. Bake at 325 degrees for 10 min.  Cool. 

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

In another mixing bowl, beat milk and pudding. Mix for 1 minute. Add pumpkin and pie spice. Beat until well blended. Fold in whipped topping.
Spread over the cream cheese layer. 

Refrigerate for at least 3 hours.  Cut into squares.