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.
- 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 servings.
Originally published as Gingersnap Pumpkin Pudding in Quick Cooking September/October 2004, p9
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