Pumpkin and Ginger Snap Dessert
2 1/2 c
finely crushed gingersnaps (about 40 cookies)
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(8 ounces) cream cheese, softened
3.4 ounces instant vanilla pudding mix
15 ounces solid-packed pumpkin
2 1/2 tsp
pumpkin pie spice
* additional whipped topping (optional)
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
1Combine gingersnap crumbs and butter; press into an ungreased 13-in. x 9-in. x 2 in. baking pan.
2Bake at 325 for 10 minutes, then cool.
3In a mixing bowl, beat the cream cheese, confectioners' sugar and milk until fluffy. Spread over the crust.
4In another mixing bowl, beat milk and pudding mix for 1 minute. Add pumpkin and pie spice; beat until well blended.
5Fold in whipped topping.
6Spread over the cream cheese layer.
7Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.