PUMPKIN MOUSSE WITH GINGERSNAP CRUMBS

1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 (16 oz) can pumpkin
1 (3.4 oz) pkg instant vanilla pudding mix
2 teaspoons pumpkin pie spice
1 cup cold milk
1 (4 oz) carton frozen whipped topping, thawed
24 gingersnaps

In a mixing bowl, beat cream cheese and sugar until smooth. Beat in pumpkin. Add pudding mix and pie spice; mix well. Gradually beat in milk. Fold in whipped topping. Spoon about 1/4 cup each into serving dishes.

Crumble 2 gingersnaps over each. Divide remaining pumpkin mixture among dishes. Garnish with a whole gingersnap.

Chill until serving. Refrigerate leftovers.

Servings: 8
Adaptec from source: Taste of Home Meals in Minutes Volume 3, 2000