Pumpkin and Ginger Snap Dessert

PUMPKIN AND GINGER SNAP DESSERT
Recipe Rating:
 1 Rating
Serves: 12-15

Ingredients

2 1/2 c finely crushed gingersnaps (about 40 cookies)
1/2 c butter, melted
1 pkg (8 ounces) cream cheese, softened
1/2 c confectioners' sugar
2 Tbsp milk
TOPPING
3 c cold milk
2 pkg 3.4 ounces instant vanilla pudding mix
1 can(s) 15 ounces solid-packed pumpkin
2 1/2 tsp pumpkin pie spice
2 c whipped topping
* additional whipped topping (optional)

The Cook

Desiree Taimanglo-Ventura Recipe
Well Seasoned
Yigo, GU
si_dessa
Member Since Jul 2012
Desiree's notes for this recipe:
I found this recipe card in one of my mother's drawers. It's from an old "Taste of Home" magazine.
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Directions

1
Combine gingersnap crumbs and butter; press into an ungreased 13-in. x 9-in. x 2 in. baking pan.
2
Bake at 325 for 10 minutes, then cool.
3
In a mixing bowl, beat the cream cheese, confectioners' sugar and milk until fluffy. Spread over the crust.
4
In another mixing bowl, beat milk and pudding mix for 1 minute. Add pumpkin and pie spice; beat until well blended.
5
Fold in whipped topping.
6
Spread over the cream cheese layer.
7
Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.

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