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Categories:Viewed: 35 - Published at: 5 years ago
Ingredients
- 1 3/4 cups cold milk
- 1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix or (3 1/2 ounce) package vanilla instant pudding mix
- 1/2 cup canned pumpkin
- 1/4 - 1/2 teaspoon pumpkin pie spice
- 10 gingersnaps
- 1 cup whipped topping
Method
- In a 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 the rest.
- Fold whipped topping into pudding; spoon into dessert bowls.
- Sprinkle with cookie crumbs.
- Serve with whole gingersnaps.
