Layered Pumpkin-Gingersnap Dessert
By jessicar

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
Details
Level of difficulty Easy
Cost Average budget
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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