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Snappy Pumpkin Dessert Recipe

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This recipe for Snappy Pumpkin Dessert is from The Saglimbeni Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cup finely crushed gingersnaps
1/2 cup butter
1 8 oz. pkg. softened cream cheese
1/2 cup confectioners sugar
2 tbs. milk

3 cups cold milk
2 3.4 oz. pkg. instant vanilla pudding
1 can of pumpkin
2 1/2 tsp. pumpkin spice
2 cups whipped topping
Directions:
Directions:
© I believe it was out of a Betty Crocker cookbook

Combine gingersnaps and butter. Press into a 13 x 9 pan. Bake at 325 for 10 min. Cool.

In a bowl, beat cream cheese, confectioners sugar and 2 tbs. milk til fluffy. Spread over cooled crust.

In another bowl, beat milk and pudding for 1 minute. Add pumpkin and spice, beat until blended. Fold in whipped topping. Spread over cream cheese layer.

Refrigerate for 3 hours. Cut into squares. Add whipped topping if desired.
Number Of Servings:
Number Of Servings:
10 - 12
Personal Notes:
Personal Notes:
I have not made this but just by judging the ingredients it sounds great! going to try around Thanksgiving!

I would also use fresh whipped topping not the cool whip!

 

 

 

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