GINGERSNAP PUMPKIN PUDDING

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Gingersnap Pumpkin Pudding image

Make and share this Gingersnap Pumpkin Pudding recipe from Food.com.

Provided by Carly

Categories     Dessert

Time 10m

Yield 3 serving(s)

Number Of Ingredients 6

1 3/4 cups cold milk
1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix or 1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup canned pumpkin
1/4-1/2 teaspoon 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.

Nutrition Facts : Calories 253.9, Fat 12.1, SaturatedFat 6.7, Cholesterol 35.1, Sodium 346.8, Carbohydrate 30.5, Fiber 1.7, Sugar 7.6, Protein 7.1

*** Explore more Gingersnap Pumpkin Pudding Recipes »

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