PUMPKIN PIE PUDDING

Pumpkin Pie Pudding image

Nothing says Fall like pumpkins! From the autumnal displays to the Jack-o-Lantern to the Thanksgiving table, you'll find pumpkins everywhere! Pumpkin Pie is a Thanksgiving tradition in many homes, but, sometimes there isn't enough time or oven space, not to mention, whether you should buy a refrigerated or frozen crust, or make...

Provided by Sylvia Waldsmith

Time 15m

Number Of Ingredients 8

Ingredients

8 oz cream chees, at room temperature (1 brick)
14 oz sweetened condensed milk (1 can)
1 small instant vanilla or cheesecake flavor pudding mix (4 serving size)
1 1/3 c milk
15 oz canned pumpkin puree (1 can)
1 Tbsp pumpkin pie spice
8 oz frozen whipped topping, thawed
1 lb ginger snap cookies

Steps:

1. In a large mixing bowl, using a hand mixer on medium speed, beat the cream cheese and sweetened condensed milk until smooth. Set aside.
2. In a medium mixing bowl, using the hand mixer on medium speed, beat pudding mix and milk until thickened, about 2 minutes.
3. Stir the pudding, pumpkin puree and pumpkin pie spice into the cream cheese mixture and blend until well mixed. Fold in half of the thawed whipped topping until well blended.
4. Spread 2 - 3 large spoonfuls of pudding mixture on bottom of an 8" x 8" pan (or equivalent). Place a layer of whole ginger snap cookies over the pudding. Spoon 1/3 of the remaining pudding mixture evenly over the cookie layer. Repeat with another layer of cookies, another third of the pudding mixture, another layer of cookies and finish with the remaining pudding mixture.
5. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
6. Crush remaining ginger snaps into crumbs. The easiest way to do this is to place cookies in a quart size freezer bag and crush with a rolling pin or heavy glass bottle.
7. To serve, spoon Pumpkin Pie Pudding into a bowl, add a dollop of remaining whipped topping (or real whipped cream) and sprinkle with crushed ginger snaps. Refrigerate any leftovers. Serves 9 - 12

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