1 cup nonfat plain greek yogurt, regular yogurt or sour cream
8oz (~3 cups) nonfat frozen whipped topping, thawed for 30 minutes
2 cups skim milk
1 cup pumpkin puree
1/3 cup creamy unsalted peanut butter
2t cinnamon
1/4t nutmeg
2 small packages nonfat (sugar-free) instant vanilla pudding
20 ginger snaps
2 bananas, in 1/4″ slices

Directions:

1. In a large bowl, whisk together the whipped topping, milk, yogurt and pumpkin puree until well mixed. Whisk in the peanut butter, cinnamon and pumpkin pie spice. Finally, whisk in the instant pudding powder until no clumps remain.

2. Line the bottom of an 8×13 glass baking dish with a single layer of ginger snaps, breaking them as necessary to completely cover the bottom.

3. Cover the ginger snaps with about 1/3 of the pudding and top with a layer of banana slices. Top with a new layer of ginger snaps and repeat until all of the ingredients are gone. Decorate the top with shards of ginger snaps sticking out, fresh berries or dark chocolate shavings.

4. Refrigerate for at least 30 minutes but preferably overnight to allow the ginger snaps to soften.