Gingersnap Pumpkin Pudding
Crushed cookies give yummy crunch to this creamy dessert from Mary Smith. In Litchfield, Michigan, she uses cooked pumpkin and pie spice for the comforting fall pudding. "Try molasses cookies instead of gingersnaps," she says.
3 ServingsPrep/Total Time: 10 min.
- 1-3/4 cups cold milk
- 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
- 1/2 cup canned pumpkin
- 1/4 to 1/2 teaspoon pumpkin pie spice
- 10 gingersnaps
- 1 cup whipped topping
- In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in
- the pumpkin and pie spice. Let stand for 2 minutes or until
- soft-set. Set aside three gingersnaps; crush remaining cookies.
- Fold whipped topping into pudding; spoon into dessert bowls. Sprinkle
- with cookie crumbs. Garnish each with a gingersnap. Yield: 3
Nutritional Facts: 1 serving (1/2 cup) equals 381 calories, 11 g fat (8 g saturated fat), 19 mg cholesterol, 674 mg sodium, 63 g carbohydrate, 2 g fiber, 7 g protein.