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Ginger Pumpkin Dessert
Crust and Filling
2 1/2 cups gingersnap cookies, crushed
1/2 cup butter or margarine, melted
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons milk
2 1/2 cups cold milk
2 (3.4 ounce) boxes instant vanilla pudding
1 (15 ounce) can pumpkin
2 1/2 teaspoons pumpkin pie spice
2 cups whipped topping
Crust and Filling: Heat oven to 325 degrees F.
Combine crumbs and margarine and press into a 13 x 9-inch pan.
Bake for 10 minutes. Cool.
In a mixing bowl, beat cream cheese, confectioners' sugar and milk until fluffy. Spread this over the cooled crust.
Topping: In another bowl, beat milk and pudding mix for 1 minute.
Add pumpkin and spices and beat until well blended.
Fold in whipped topping.
Spread over the cream cheese layer.
Refrigerate for at least 3 hours.
Cut into squares.
If desired, garnish with a dollop of whipped cream.
Yield: 12 to 15 servings
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