Pumpkin and Ginger Snap Dessert

Pumpkin And Ginger Snap Dessert

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Desiree Taimanglo-Ventura

By
@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 vote

Serves:
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)

How to Make Pumpkin and Ginger Snap Dessert

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.

Printable Recipe Card

About Pumpkin and Ginger Snap Dessert

Course/Dish: Other Desserts



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