GINGERSNAP PUMPKIN PUDDING

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GINGERSNAP PUMPKIN PUDDING image

Categories     Dessert

Yield 3 Servings

Number Of Ingredients 6

1-3/4 cup cold milk
1 (3.4 oz.) pkg. instant cheesecake or vanilla pudding mix
1/2 cup canned pumpkin
1/4 to 1/2 tsp. pumpkin pie spice
10 gingersnaps
1 cup whipped topping

Steps:

  • In a bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let stand for 2 minutes or until soft-set. Set aside three gingersnaps; crush the rest. Fold whipped topping into pudding; spoon into dessert bowls. Sprinkle with cookie crumbs. Serve with whole gingersnaps.

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