GINGERSNAP PUMPKIN PUDDING

Gingersnap Pumpkin Pudding image

Crushed cookies give yummy crunch to this creamy dessert from Mary Smith. In Litchfield, Michigan, she uses cooked pumpkin and pie spice for the comforting fall pudding. "Try molasses cookies instead of gingersnaps," she says.

Provided by Taste of Home

Time 10m

Yield 3 servings.

Number Of Ingredients 6

Ingredients

1-3/4 cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1/2 cup canned pumpkin
1/4 to 1/2 teaspoon pumpkin pie spice
10 gingersnaps
1 cup whipped topping

Steps:

In a large 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 remaining cookies., Fold whipped topping into pudding; spoon into dessert bowls. Sprinkle with cookie crumbs. Garnish each with a gingersnap.

Nutrition Facts : Calories 381 calories, Fat 11g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 674mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.