Layers of Heaven -- pumpkin style

I was inspired by Jello's Pumpkin Spice Pudding to create this dessert and it was a huge hit!

Gingersnap Crust:
Combine 1/2 cup melted butter and 2 cups finely crushed gingersnaps in a medium mixing bowl; toss to mix well. Spread evenly into a 9x13 pan. Press onto bottom and up sides to form a firm, even crust. Chill about 1 hour or until firm. (Or, bake in a 375 degree F oven for 4 to 5 minutes or until edge is lightly browned. Cool on a wire rack before filling.)
or
Shortbread Crust:
1 C flour
1/2 C butter
1/2 C brown sugar
1/2 C slivered almonds or pecans (you can leave them whole or grind them down a little)
1/2 tsp cinnamon


Combine ingredients and press into the bottom of a 9x13 pan. Bake at 375 for 15 minutes. Cool

1 8 oz package of cream cheese
2-3 C powdered sugar
2 3 oz packages pumpkin spice pudding
2 C cold milk
1 quart heavy whipping cream

1. Whip cream with about 1/2 C powdered sugar until stiff. Set aside
2. In another bowl beat together softened cream cheese and up to 2 C powdered sugar (do the sugar to taste. Add about 2 c of the whipped cream, folding together. Spread on the cooled crust and put into the fridge.
3. Mix pumpkin pudding with 2 C cold milk for 5 minutes. Refrigerate for 5-10 minutes, until set. Combine with 1 - 1/2 C whipped cream. Spread over the cream cheese mixture.
4. Top with remaining whipped cream and sprinkle the top with either crushed gingersnaps or toasted nuts, depending on what you did for your crust.
5. Let set for at least an hour. Enjoy!