Pumpkin and Ginger Snap Dessert
|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|
|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)|
Pinched by JaneNettoGrannyGoodCooker, and 36 more.
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DirectionsCombine gingersnap crumbs and butter; press into an ungreased 13-in. x 9-in. x 2 in. baking pan.Bake at 325 for 10 minutes, then cool.In a mixing bowl, beat the cream cheese, confectioners' sugar and milk until fluffy. Spread over the crust.In another mixing bowl, beat milk and pudding mix for 1 minute. Add pumpkin and pie spice; beat until well blended.Fold in whipped topping.Spread over the cream cheese layer.Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.