1 1/4 c. crushed ginger snaps
1/4 c. chopped walnuts
1/4 c. butter
1 c. cold milk
1 c. canned pumpkin
1 tsp. pumpkin pie spice
1 pkg. vanilla instant pudding
8 oz. whipped topping

Combine cookie crumbs, nuts, melted butter and press on bottom 8" square pan. Chill 15 minutes. Combine milk, pumpkin and spice in a bowl. Add pudding mix. Mix at low speed 1 to 2 minutes. Fold in 2 1/4 cups whipped topping. Spoon over crumb crust in pan. Freeze 4 hours. Cut into squares. Garnish with remaining whipped topping.