Roxy15
Well-known member
Since Thanksgiving is soon upon us, I thought you might enjoy this dessert.
Layered Pumpkin-Gingersnap Dessert:
Ingredients;
30 gingersnaps, finely crushed-(about 1-1/2 cups)
1/4 cup butter or margarine, melted
1-1/2 pkg. Philadelphia Brick Cream Cheese, Softened
1/4 cup sugar
2 cups plus 2 Tbsp. milk, divided
3 cups thawed Cool Whip Whipped Topping, divided
1-3/4 cups canned pumpkin
2 pkg.-(4 serving size each-)- Jell-O Vanilla Instant Pudding
1-1/2 tsp. pumpkin pie spice
Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch baking 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 in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until firm. Top with remaining Cool Whip before serving.
Layered Pumpkin-Gingersnap Dessert:
Ingredients;
30 gingersnaps, finely crushed-(about 1-1/2 cups)
1/4 cup butter or margarine, melted
1-1/2 pkg. Philadelphia Brick Cream Cheese, Softened
1/4 cup sugar
2 cups plus 2 Tbsp. milk, divided
3 cups thawed Cool Whip Whipped Topping, divided
1-3/4 cups canned pumpkin
2 pkg.-(4 serving size each-)- Jell-O Vanilla Instant Pudding
1-1/2 tsp. pumpkin pie spice
Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch baking 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 in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until firm. Top with remaining Cool Whip before serving.
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