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    GINGERSNAP PUMPKIN PUDDING


    Source of Recipe


    Taste Of Home's "QUICK COOKING" Magazine - Sept/Oct 2004 Issue


    List of Ingredients


    • 1-3/4 cups cold Milk
    • 1 pkg (3.4 oz) instant Cheesecake or Vanilla Pudding Mix
    • 1/2 cup canned Pumpkin
    • 1/4 to 1/2 tsp Pumpkin Pie Spice
    • 10 Gingersnap cookies
    • 1 cup whipped topping


    Instructions


    1. In a bowl, whisk milk and pudding mix for 2 mins.
    2. Stir in the pumpkin and pie spice.
    3. Let stand for 2 mins or until soft-set.
    4. Set aside 3 Gingersnaps and crush the rest into crumbs.
    5. Fold whipped topping into pudding; spoon into dessert bowls.
    6. Sprinkle with cookie crumbs.
    7. Serve with whole Gingersnaps.


    Final Comments


    YIELD: 3 Servings
 

 

 

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