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Categories:Viewed: 30 - Published at: 2 years ago
Ingredients
- 2 1/2 cups finely crushed gingersnaps (about 40 cookies)
- 1/2 cup butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- 2 tablespoons milk
- 3 cups cold milk
- 2 (3 1/2 ounce) packages vanilla instant pudding mix
- 15 ounces pumpkin, solid pack
- 2 1/2 teaspoons pumpkin pie spice
- 2 cups Cool Whip
Method
- Combine gingersnap crumbs and butter; press into an ungreased 13x9 baking pan.
- Bake at 325 for 10 minutes.
- Cool.
- In a mixing bowl, beat the cream cheese, confectioners sugar and milk until fluffy.
- Spread over the crust.
- In another bowl, beat milk and pudding mix for 1 minute.
- Add pumpkin and pie spice; beat until well blended.
- Fold in Cool Whip.
- Spread over the cream cheese layer.
- Refrigerate for at least 3 hours.
- Cut into squares; garnish with additional Cool Whip.
