Layered Pumpkin-Gingersnap Dessert
kraftrecipes.com
kraftrecipes.com
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Ingredients

  • 30 gingersnaps, finely crushed (about 1-1/2 cups)
  • 11/4 cup butter or margarine, melted
  • 11-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
  • 11/4 cup sugar
  • 12 cups plus 2 Tbsp. milk, divided
  • 11 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 11 can (15 oz.) pumpkin
  • 12 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 11-1/2 tsp. pumpkin pie spice
  • 130 gingersnaps, finely crushed (about 1-1/2 cups) 1/4 cup butter or margarine, melted 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened 1/4 cup sugar 2 cups plus 2 Tbsp. milk, divided 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 can (15 oz.) pumpkin 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 1-1/2 tsp. pumpkin pie spiceCombine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min. Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust. Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

Instructions

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