INGREDIENTS
!Crust:
1
box, Ginger Snap Cookies, divided
6 tbsp
butter, melted
3 tbsp
sugar
!Filling:
16 oz
(2 - 8 oz. blocks) cream cheese, room temperature
1/2 cup
granulated sugar
1/2 cup
light brown sugar
1 15 ounce can
, pumpkin puree
1 tsp
vanilla extract
1 tbsp
pumpkin pie spice
2 8 ounce containers
) thawed frozen whipped topping, divided