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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


Prep Time:20 Minutes

Total Time:4 Hours 20 Minutes


  • 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.