| | Directions | | In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let stand for 2 minutes or until soft-set. Set aside three gingersnaps; crush remaining cookies. Fold whipped topping into pudding. Crumble gingersnaps on top. |
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| Ingredients | | - |  | 1 3/4 cups cold milk |
| - | | 1 package instant cheesecake or vanilla pudding mix (3.4 ounce pkg) |
| - | | 1/2 cup Canned Pumpkin |
| - | | 1/4 teaspoon pumpkin pie spice |
| - | | 10 gingersnaps |
| - | | 1 cup whipped topping |
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