LAYERED PUMPKIN-GINGERSNAP DESSERT

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Layered Pumpkin-Gingersnap Dessert image

A spicy blend of vanilla pudding and pumpkin is layered with creamy whipped topping over a gingersnap cookie crust in this easy, yet elegant, dessert. Read MoreRead Less

Provided by @MakeItYours

Number Of Ingredients 9

30 gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA 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

Steps:

  • Combine gingersnap crumbs and butter; press onto bottom of 13x9-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.

*** Explore more Layered Pumpkin-Gingersnap Dessert Recipes »

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