Add the gingersnap cookies (reserving a handful to crumble on top afterward) to a food processor and mix for a minute. Then add the melted butter and sugar and mix again.

Line a 9x13" dish with foil and spray with cooking spray.

Press the crushed gingersnap cookie mixture into the bottom of the dish. Use the bottom of a flat measuring cup, or a glass if you like, to get it nice and even. Refrigerate for 30 minutes.

In the meantime, add one cup of cream to the bowl of a stand mixer and whip the cream until stiff peaks form. Add the pumpkin puree, cream cheese, pumpkin pie spice, 1 package of cheesecake instant pudding and the powdered sugar. Mix well until smooth.

Spoon this mixture on top of the gingersnap cookie base, using the back of a spoon level this layer out then place in the refrigerator for 30 minutes.

Clean the mixing bowl and add the ½ cup cream and whip up - add the frozen whipped topping and the other package of cheesecake instant pudding.

Spoon this layer on top of the pumpkin layer and use the back of a spoon to even out.

Put back into the refrigerator and chill for a further 30 minutes (longer would be better - I leave overnight).

Sprinkle crumbled gingersnap cookies over the top and serve.