SNAPPY PUMPKIN DESSERT

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Make and share this Snappy Pumpkin Dessert recipe from Food.com.

Provided by 55tbird

Categories     Dessert

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/2 cups finely crushed gingersnaps (about 40 cookies)
1/2 cup butter, melted
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons milk
3 cups cold milk
2 (3 1/2 ounce) packages vanilla instant pudding mix
15 ounces pumpkin, solid pack
2 1/2 teaspoons pumpkin pie spice
2 cups Cool Whip

Steps:

  • Combine gingersnap crumbs and butter; press into an ungreased 13x9 baking pan.
  • Bake at 325 for 10 minutes.
  • Cool.
  • In a mixing bowl, beat the cream cheese, confectioners sugar and milk until fluffy.
  • Spread over the crust.
  • In another bowl, beat milk and pudding mix for 1 minute.
  • Add pumpkin and pie spice; beat until well blended.
  • Fold in Cool Whip.
  • Spread over the cream cheese layer.
  • Refrigerate for at least 3 hours.
  • Cut into squares; garnish with additional Cool Whip.

Nutrition Facts : Calories 500.3, Fat 24.5, SaturatedFat 13.9, Cholesterol 50.1, Sodium 658.5, Carbohydrate 65.5, Fiber 1.3, Sugar 33.2, Protein 6.5

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