pumpkin and ginger snap dessert
(1 rating)
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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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(1 rating)
yield
12 -15
Ingredients For pumpkin and ginger snap dessert
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2 1/2 cfinely crushed gingersnaps (about 40 cookies)
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1/2 cbutter, melted
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1 pkg(8 ounces) cream cheese, softened
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1/2 cconfectioners' sugar
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2 Tbspmilk
- TOPPING
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3 ccold milk
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2 pkg3.4 ounces instant vanilla pudding mix
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1 can15 ounces solid-packed pumpkin
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2 1/2 tsppumpkin pie spice
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2 cwhipped topping
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* additional whipped topping (optional)
How To Make pumpkin and ginger snap dessert
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1Combine gingersnap crumbs and butter; press into an ungreased 13-in. x 9-in. x 2 in. baking pan.
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2Bake at 325 for 10 minutes, then cool.
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3In a mixing bowl, beat the cream cheese, confectioners' sugar and milk until fluffy. Spread over the crust.
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4In another mixing bowl, beat milk and pudding mix for 1 minute. Add pumpkin and pie spice; beat until well blended.
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5Fold in whipped topping.
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6Spread over the cream cheese layer.
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7Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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