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Pumpkin Mousse

1 package (8 ounces) cream cheese, softened

1/4 cup sugar

1 can (15 ounces) solid-pack pumpkin

1 package (3.4 ounces) instant vanilla pudding mix

2 teaspoons pumpkin pie spice

1 cup cold 2% milk

1-3/4 cups whipped topping

24 gingersnaps, divided

In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.

Spoon 1/4 cup mousse into each of eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top with remaining mousse. Refrigerate until serving.

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