pumpkin and ginger snap dessert

Name: Pumpkin and Ginger Snap Dessert
Yield: 12
Ingredients: 2 1/2 cup(s) finely crushed gingersnaps (about 40 cookies); 1/2 cup(s) butter, melted; 1 package(s) (8 ounces) cream cheese, softened; 1/2 cup(s) confectioners' sugar; 2 tablespoon(s) milk; ## TOPPING; 3 cup(s) cold milk; 2 package(s) 3.4 ounces instant vanilla pudding mix; 1 can(s) 15 ounces solid-packed pumpkin; 2 1/2 teaspoon(s) pumpkin pie spice; 2 cup(s) whipped topping; - * additional whipped topping (optional)

(1 RATING)

41 Pinches

Desiree Taimanglo-Ventura

Yigo, GU

Updated on Aug 4, 2012

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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yield 12-15 serving(s)

Ingredients

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

How To Make pumpkin and ginger snap dessert

Step 1

Combine gingersnap crumbs and butter; press into an ungreased 13-in. x 9-in. x 2 in. baking pan.

Step 2

Bake at 325 for 10 minutes, then cool.
Step 3

In a mixing bowl, beat the cream cheese, confectioners' sugar and milk until fluffy. Spread over the crust.
Step 4

In another mixing bowl, beat milk and pudding mix for 1 minute. Add pumpkin and pie spice; beat until well blended.
Step 5

Fold in whipped topping.
Step 6

Spread over the cream cheese layer.
Step 7

Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.
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