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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


  1. Crust and Filling: Heat oven to 325 degrees F.
  2. Combine crumbs and margarine and press into a 13 x 9-inch pan.
  3. Bake for 10 minutes. Cool.
  4. In a mixing bowl, beat cream cheese, confectioners' sugar and milk until fluffy. Spread this over the cooled crust.
  5. Topping: In another bowl, beat milk and pudding mix for 1 minute.
  6. Add pumpkin and spices and beat until well blended.
  7. Fold in whipped topping.
  8. Spread over the cream cheese layer.
  9. Refrigerate for at least 3 hours.
  10. Cut into squares.
  11. If desired, garnish with a dollop of whipped cream.

Yield: 12 to 15 servings

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