Desiree Taimanglo-Ventura Recipe

Pumpkin and Ginger Snap Dessert

By Desiree Taimanglo-Ventura si_dessa


I found this recipe card in one of my mother's drawers. It's from an old "Taste of Home" magazine.


Recipe Rating:
 1 Rating
Serves:
12-15

Ingredients

2 1/2 c
finely crushed gingersnaps (about 40 cookies)
1/2 c
butter, melted
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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)
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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Desserts
Hashtags: #pumpkin, #gingersnaps