Pumpkin and Ginger Snap Dessert

Name: Pumpkin and Ginger Snap Dessert
Yield: 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)

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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.

Rating:

★★★★★ 1 vote5

Serves:

12-15

Ingredients

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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)

How to Make Pumpkin and Ginger Snap Dessert

Step-by-Step

Combine 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.