Luscious Layered Pumpkin Dessert

So this was amazing and it's hard to describe but the title Luscious Layered Pumpkin Dessert is a good title.  It isn't as dense as cake, more oomph than a moose, and more kick than a jello type dessert.  I was a huge fan and I think the top layer would be fun to die green for St. Patrick's day or Pink/Blue for a fall baby shower or blessing etc...  Worth trying and I eat pumpkin year round kind of gal...

Makes 12 servings:

25 gingersnaps, finely crushed (about 1 1/3 cups) (I probably doubled the cookies I bought a small Winco brand box of gingersnaps and used the whole box and liked the extra crust and didn't mind the stronger ginger taste and I hate spreading crust to the littlest possible degree)
1/4 cup butter or margarine, melted
2 cups cream cheese, softened
1/2 cup sugar
1.5 cups canned or cooked pumpkin puree
1 Tbs. pumpkin pie spice  (pumpkin pie spice substitution: make your own 1.5 tsp cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves or allspice, 1/2 tsp. ginger)
2 eggs
2 (3.4 oz) boxes instant vanilla pudding mix
2 cups cold milk
1 (8 oz) tub frozen whipped topping, thawed, divided
1/2 cup chopped toasted pecans (skipped this part and still devine!)

Preheat oven to 350 degrees.

In a small bowl, mix together the gingersnap crumbs and melted butter.  Press the crumbs into the bottom of a 9x13 inch baking dish.  Bake for 10 minutes.  Remove from the oven and set aside.

In a large bowl, combine the cream cheese and sugar and beat until blended.  Add the pumpkin and pumpkin pie spice and mix well.  Add eggs one at a time, beating after each addition until just blended.  Pour mixture over cooled crust and bake until center is almost set, about 30 minutes.  Remove from oven and cool on a rack to room temperature.

In a large bowl, combine the pudding mix and milk and beat until well blended.  Gently fold in 1 cup whipped topping to combine.  Spread pudding mixture evenly over cooked pumpkin mixture and refrigerate until firm, about 3 hours.  Spread remaining whipped topping evenly over top and refrigerate for 1 more hour.  Sprinkle with pecans before serving.

Recipe from Pumpkin It Up!  by Eliza Cross pg. 108