Grease an 8×8 baking dish with butter or shortening. Set aside.
Crust: Add the ginger snap cookies into a food processor, and blend at high speed until the cookies are finely chopped, about 30 seconds.
Slowly pour in the melted butter while the food processor is running at low speed. The mixture is ready when the crumbs pull away from the sides of the food processor.
Pour the crumbs into the prepared baking dish, and firmly press them into an even layer in the base. Place in the freezer for at least 20 minutes.
Cream Cheese Layer: In a large or medium mixing bowl, add the softened cream cheese and sugar. Beat at medium speed with an electric hand mixer until the cream cheese is smooth, making sure there are no lumps.
Fold in the whipped topping with a spatula until evenly distributed.
Spread the cream cheese mixture over the frozen crust. Chill in the refrigerator for 1 hour.
Pumpkin Layer: Add the instant vanilla pudding mix into a large bowl. Pour in the milk, and whisk until completely mixed and the pudding thickens.
Add the pumpkin puree and pumpkin pie spice, and whisk until smooth.
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Pumpkin Delight
