Ingredients Jump to Instructions ↓

  1. 2-1/2 cups finely crushed gingersnaps (about 40 cookies)

  2. 1/2 cup butter, melted

  3. 1 package (8 ounces) cream cheese, softened

  4. 1/2 cup confectioners' sugar

  5. 2 tablespoons milk TOPPING:

  6. 3 cups cold milk

  7. 2 packages (3.4 ounces each ) instant vanilla pudding mix

  8. 1 can (15 ounces) solid-pack pumpkin

  9. 2-1/2 teaspoons pumpkin pie spice

  10. 2 cups whipped topping Additional whipped topping, optional

Instructions Jump to Ingredients ↑

  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. 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. 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. Yield: 12-15 servings.


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