Layered Pumpkin-Gingersnap Dessert

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  • Easy
  • Average budget

Ingredients

  • 1-1/2 cup gingersnaps crushed
  • 1/4 cup butter melted
  • 1-1/2 pkg cream cheese softened
  • 1/4 cup sugar
  • 2 cups plus 2 tbsp milk
  • 1 tub cool whip
  • 1 can pumpkin
  • 2 pkg vanilla pudding
  • 1-1/2 tsp pumpkin pie spice

Preparation

Step 1

Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.

Step 2

Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.

Step 3

Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.

Step 4

Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

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