Snappy Pumpkin Dessert
By
Jill Cooks
@spicyjill
1
★★★★★ 1 vote5
Ingredients
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·2 1/2 cups finely crushed gingersnaps (about 40 cookies)
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·1/2 cup butter, melted
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·8 oz. pkg. cream cheese, softened
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·1/2 cup powdered sugar
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·2 tablespoons milk
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·topping:
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·3 cups cold milk
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·2 small pkgs. instant vanilla pudding mix
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·15 oz. can solid-pack pumpkin
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·2 1/2 teaspoons pumpkin pie spice
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·2 cups cool whip
How to Make Snappy Pumpkin Dessert
- In a large bowl, combine gingersnap crumbs and butter; press into an ungreased 13x9 inch baking dish. Bake at 325 for 10 minutes. Cool.
- In a large bowl, beat cream cheese, powdered sugar and 2 tablespoons milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended.
- Fold in cool whip. Spread over cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with additional cool whip.