Snappy Pumpkin Dessert

2 ½ c finely crushed gingersnaps (about 40 cookies)
½ c butter or margarine, melted
1 package (8 ounces) cream cheese, softened
½ c confectioners' sugar
2 tablespoons milk

TOPPING:
3 c cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
2 ½ tsp pumpkin pie spice
2 cups whipped topping
Additional whipped topping, optional

Combine gingersnap crumbs and butter; press into an ungreased 13 x 9 pan. Bake at 325for 10 minutes. 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; garnish with whipped topping if desired.