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    Snappy Pumpkin Dessert


    Source of Recipe


    internet

    List of Ingredients




    Combine:
    2 1/2 cups finely crushed gingersnaps (about 40 cookies)
    1/2 cup butter, melted
    1/4 cup chopped pecans (optional)

    Press into an ungreased 9x13 pan. Bake 10 minutes at 325 degrees. Cool.

    In a mixing bowl beat:
    1-8 oz. pkg. cream cheese, softened
    1/2 cup powdered sugar
    2 T. milk

    Spread over crust.

    Topping:
    In another bowl beat together for one minute:
    3 cups cold milk
    2 pkgs. (3.4 oz. each) vanilla instant pudding

    Add:
    1 can pumpkin
    2 1/2 tsp. pumpkin pie spice
    2 cups Cool Whip

    Spread over the cream cheese layer. Refrigerate at least 3 hours. Garnish with more whipped topping, if desired.

    Recipe
 

 

 

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