pumpkin and ginger snap dessert

★★★★★ 1 Review
si_dessa avatar
By Desiree Taimanglo-Ventura
from Yigo, GU

I found this recipe card in one of my mother's drawers. It's from an old "Taste of Home" magazine.

★★★★★ 1 Review
serves 12-15

Ingredients For 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
  • 2 Tbsp
    milk
  • TOPPING
  • 3 c
    cold milk
  • 2 pkg
    3.4 ounces instant vanilla pudding mix
  • 1 can
    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

  • 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.

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