Creamy Layered Pumpkin Dessert (Print Version)
# Ingredients:
01 -
Crush about 45 ginger snaps (makes 2 1/3 cups).
02 -
5 tbsp granulated sugar.
03 -
Melt 1/2 cup of butter.
04 -
Softened cream cheese, 12 oz.
05 -
1/4 cup of sugar.
06 -
2 tbsp milk.
07 -
One container (8 oz) of whipped topping, split.
08 -
15 oz of canned pumpkin puree.
09 -
Two small (3.4 oz each) vanilla pudding packs.
10 -
Pumpkin pie spice, 1 1/2 tsp.
11 -
Cinnamon, 1/2 tsp.
12 -
2 cups regular milk.
13 -
Crush 4 ginger snaps.
14 -
Chop 1/3 cup walnuts (optional).
# Instructions:
01 -
Turn the oven to 350°F. Use a food processor to grind the cookies into crumbs. Blend them with melted butter and sugar. Press the mix into the bottom of a 13x9 baking dish and bake for 10-12 minutes. Set it aside to cool fully.
02 -
Use an electric mixer to combine softened cream cheese, sugar, and milk until smooth. Stir in 1 cup of whipped topping. Spread this mixture evenly over the cooled crust.
03 -
In a large bowl, whisk together the pumpkin, both pudding packets, cinnamon, pumpkin spice, and milk for about 2 minutes. Pour it gently over the cream cheese layer.
04 -
Spread the rest of the whipped topping over the pumpkin layer. Cover the dessert and let it chill in the fridge overnight. Sprinkle crushed ginger snaps and optional walnuts on top right before serving.
# Notes:
01 -
Make it a day early. Stays good for up to 4 days in the fridge.
02 -
Crush the cookies finely for a sturdy crust.
03 -
The crust's sugar level can be lowered if needed.
04 -
Ensure the cream cheese isn’t cold; let it warm up.