Back to Recipes

Ingredients

30 gingersnaps, finely crushed (about 1-1/2 cups)

1/4 cup butter or margarine, melted

1-1/2 pkg. (8 oz. each) Cream Cheese (12 oz.), softened

1/4 cup sugar

2 cups plus 2 Tbsp. milk, divided

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 can (15 oz.) pumpkin

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1-1/2 tsp. pumpkin pie spice

Layered Pumpkin-Gingersnap Dessert

Directions

Prep Time:20 Minutes

Total Time:4 Hours 20 Minutes

Servings:24

  • Combine gingersnap crumbs and butter; press onto bottom of 13×9-inch dish. Freeze 10 min.
  • 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.
  • Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
  • Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.
It's only fair to share...Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print