LAYERED PUMPKIN-GINGERSNAP DESSERT

Layered Pumpkin-Gingersnap Dessert image

Sweeten up your day with this Layered Pumpkin-Gingersnap Dessert. This Layered Pumpkin-Gingersnap Dessert includes vanilla pudding, pumpkin and COOL WHIP.

Provided by My Food and Family

Categories Home

Time 4h20m

Yield 24 servings

Number Of Ingredients 9

Ingredients

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.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.7937 g, Sugar 0 g, Protein 2 g