Spray a 9x13-inch baking dish with nonstick cooking spray
Make the Crust. In a mixing bowl, combine crushed ginger snaps (2 cups), melted butter (1/2 cup), and sugar (1/4 cup) until well combined. Press the cookie mixture evenly into the prepared baking dish.
Make the Creamy Layer. In a medium mixing bowl, mix the cream cheese (8 ounces) with a handheld electric mixer until light and fluffy. Add 2 tablespoons of the cold milk, sugar (1/4 cup), and Cool Whip (1 1/2 cups) just combined. Spread evenly over the cookie crust.
Make the Pumpkin Layer. In another medium mixing bowl, mix together pumpkin puree (1 can), milk (3/4 cup), heavy cream (1 cup), both boxes of pudding, and pumpkin pie spice (2 teaspoons) until smooth and evenly combined. Spread evenly over the cream cheese layer. Place in the refrigerator until the pumpkin layer firms up a bit, about 40 minutes.
Add the Toppings. Spread Cool Whip (2 cups) over the top of the pumpkin layer. Refrigerate for 6 hours minimum or for best results, overnight. Sprinkle the top evenly with 1 cup crushed ginger snaps or cinnamon baking chips, or caramel bits. Place in the fridge for 4-6 hours before serving.
Notes
Don’t skip the fridge time. The chilling is absolutely critical to coalesce all of the different flavors and to firm up the whole dish