Snappy Pumpkin Dessert
TOTAL TIME: Prep: 20 min. Bake: 10 min. + chilling
YIELD: 12 servings.
Our town has a pumpkin-canning factory, so we're known as the "Pumpkin Capital of the World." New pumpkin recipes are always welcomed by our family, and this has become a favorite. The gingersnap crust is the perfect flavor pairing to the pumpkin. —Nilah Fischer, Morton, Illinois
Ingredients
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2-1/2 cups finely crushed gingersnaps (about 40 cookies)
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1/2 cup butter, melted
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1 package (8 ounces) cream cheese, softened
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1/2 cup confectioners' sugar
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2 tablespoons milk
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TOPPING:
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3 cups cold milk
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2 packages (3.4 ounces each) instant vanilla pudding mix
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1 can (15 ounces) solid-pack pumpkin
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2-1/2 teaspoons pumpkin pie spice
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2 cups whipped topping
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Additional whipped topping, optional
Directions
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1.
In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes. Cool.
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2.
In a large bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended.
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3.
Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.
Nutrition Facts
1 piece: 397 calories, 21g fat (13g saturated fat), 46mg cholesterol, 369mg sodium, 48g carbohydrate (30g sugars, 2g fiber), 5g protein.
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