Layered Pumpkin Dessert (Print Version)

# Ingredients:

01 - 45 ginger snap cookies (2 1/3 cups crushed).
02 - 5 tablespoons sugar.
03 - 1/2 cup butter, melted.
04 - 12 ounces cream cheese, softened.
05 - 1/4 cup sugar.
06 - 2 tablespoons milk.
07 - 8 ounces whipped topping, divided.
08 - 15 ounces pumpkin puree.
09 - 2 packages (3.4 oz each) vanilla instant pudding.
10 - 1 1/2 teaspoons pumpkin pie spice.
11 - 1/2 teaspoon cinnamon.
12 - 2 cups milk.
13 - 4 ginger snap cookies, crushed.
14 - 1/3 cup walnuts, chopped (optional).

# Instructions:

01 - Heat oven to 350°F. Process cookies to fine crumbs. Mix with sugar and butter. Press in 13x9 pan. Bake 10-12 minutes. Cool completely.
02 - Beat cream cheese, sugar, milk. Mix in 1 cup whipped topping. Spread over cooled crust.
03 - Whisk pumpkin, pudding mixes, spices, milk. Mix 2 minutes. Spread over cream cheese.
04 - Top with remaining whipped topping. Cover and refrigerate overnight. Add crushed cookies and nuts before serving.

# Notes:

01 - Best made ahead. Keeps 3-4 days refrigerated.
02 - Use fine cookie crumbs for stable crust.
03 - Can reduce sugar in crust if desired.
04 - Cream cheese should be room temperature.

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