Combine gingersnap crumbs and butter; press into an ungreased 13 x 9 x 2 inch baking pan. Bake at 325 degrees for 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.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 103 (64%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 25.9mg||8 %|
|Sodium 134.6mg||5 %|
|Potassium 128.8mg||3 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 11.6g|
|Protein 3.2g||5 %|
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Calories per serving: 160
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