Layered Pumpkin-Gingersnap Dessert

Ingredients:
- 30 gingersnaps, finely crushed (about 1-1/2 cups)
- 1/4 cup butter or margarine, melted
- 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
- 1/4 cup sugar
- 2 cups plus 2 Tbsp. milk, divided
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1 can (15 oz.) pumpkin
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 1-1/2 tsp. pumpkin pie spice

Directions:
- Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish.
- Freeze 10 min.
- Beat cream cheese, sugar and 2 Tbsp.
- milk in large bowl with mixer until blended.
- Add 1-1/4 cups COOL WHIP; mix well.
- Spread onto crust.
- Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min.
- (Mixture will be thick.)
- Spread over cream cheese layer.
- Refrigerate 4 hours or until firm.
- Top with remaining COOL WHIP before serving.